Tandoori Fish with Spiced Potatoes

Ingredients

• about 680 g Firm White Fish Fillets
• 1/2 cup Dairy-Free Yogurt
• 2 tbsp Lemon Juice
• 1 tbsp Ginger-Garlic Paste
• 2 tbsp Tandoori Masala
• 1/2 tsp Turmeric Powder
• 1/4 tsp Red Chili Powder
• to taste Salt
• about 680 g Potatoes
• 2 tbsp Mustard Oil
• 1 tsp Cumin Seeds
• 1/4 tsp Asafoetida (hing)
• 10 Curry Leaves
• 2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Marinate fish with dairy-free yogurt, lemon juice, ginger-garlic paste, tandoori masala, turmeric powder, red chili powder, and salt. Refrigerate for at least 30 minutes.
2. 2Preheat oven to about 205°C (200°C).
3. 3In a bowl, toss the potatoes with mustard oil, cumin seeds, asafoetida, curry leaves, and salt.
4. 4Arrange the potatoes on a baking sheet and bake for 20 minutes.
5. 5Place the marinated fish fillets on the same baking sheet with the potatoes and bake for another 10-15 minutes, or until fish is cooked through and flakes easily.
6. 6Garnish with chopped cilantro and serve hot.

Substitutions

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