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Ingredients

500 gm Bhetki fish Fillet (or any other fish)

For Marination:

1/2 Cup Thick Plain Yogurt
1 tbsp Coriander powder
1 tsp cumin powder
1 tbsp red chilli powder
1/2 tbsp garam masala powder
1 (1/2) tsp salt
1 tbsp Fresh Ginger Paste
1 tbsp Fresh Garlic Paste
2 tbsp olive oil (or vegetable Oil)
2 tbsp lime juice

For Tandoori Curd Mint Chutney:

1 cup Fresh Mint leaves
1/2 medium sized onion
1/2 cup Hung Curd (yogurt)
1 no. Green chilli
1 small Clove of garlic
1/2 tsp Red chili powder
1/2 tsp Amchur Powder (Mango Powder)
Salt to taste

Instructions:
1. Make a fine paste with Thick Plain Yogurt, vegetable oil, garlic, coriander, ginger, red chilli powder, cumin powder, garam masala, lime juice, and salt.

2. Mix well all the ingredients for the marinade. Wash the fish and cut them into cubes.

3. Gently rub the marinade over the fish pieces and marinate for an hour or even overnight.

4. To make tandoori curd mint chutney, assemble all the ingredients. Grind them in a mixer to a smooth paste.

5. Pre-heat the oven to 200 degree Celsius with power on both rods for 10 minutes. Line a baking tray with foil for easy cleanup.Spray some cooking oil to avoid the fish sticking. Place fish on the oiled foil.

6. Cook for 20 minutes on the top rack. Turn the fish pieces & cook for 5 more minutes. Baste once or twice during cooking. Serve hot with Tandoori Curd Mint Chutney & enjoy!

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Music : Starry Eyed Romance by Biz Baz Studio
Source : YouTube Creator
License : free to use