Servings: 2

Ingredients: 

• 2 whole seabream fish (cleaned and scaled) 

• 1/2 - 1 teaspoon red chilli powder (adjust to taste) 

• 1 teaspoon coriander powder 

• 1 teaspoon garam masala 

• 1/4 teaspoon turmeric powder 

• 1 teaspoon Kashmiri chilli powder 

• Salt to taste 

• 1 tablespoon ginger-garlic paste 

• 1 tablespoon mustard oil  

• 1/2 lemon juice 

• 1/2 - 1 tablespoons rice flour

• Fresh coriander leaves for garnish 

• Onion slices 

• Lemon wedges for serving   

Method: 

1. Make diagonal slits on both sides of the fish for better marinade absorption.

2. Mix ginger-garlic paste, turmeric, red chili powder, coriander powder, Kashmiri chilli powder, garam masala, lemon juice, mustard oil, and salt in a bowl.

3. Marinate the Fish: Rub the marinade generously over the fish, ensuring it goes into the slits. 

4. Cover and let it marinate for at least 30 minutes (or up to 2 hours for a deeper flavour).

5. Tandoor/Grill: Preheat the tandoor or grill. Cook the fish for about 6-8 minutes on each side until it is cooked through and has a nice char. 

6. Oven: Preheat the oven to 200°C (400°F). Place the fish on a baking tray lined with foil or parchment paper. Bake for 10-55 minutes, flipping halfway. Broil for the last 2 minutes for a charred effect. 

7. Pan-fry: Heat a non-stick pan, add oil, and cook the fish on medium heat for 4-5 minutes on each side until golden brown and fully cooked. 

8. Serve: Garnish with fresh coriander leaves and serve with lemon wedges, onion rings, and mint chutney.