Introduction:
Jitada, also known as Trevally, is a popular fish along the Indian coastline, prized for its firm texture and rich flavor. When marinated in aromatic spices and cooked in the tandoor, it transforms into a mouthwatering dish that's perfect for seafood enthusiasts. Jitada Tandoori is a delicious way to enjoy this fish, blending the freshness of the sea with the boldness of tandoori spices. This recipe is perfect for a special dinner or when you want to impress your guests with something unique and flavorful.
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Ingredients:
2 medium-sized Jitada fish (cleaned and scored)
2 tablespoons lemon juice
1 teaspoon turmeric powder
Salt to taste
For the Marinade:
1 cup thick yogurt (hung curd)
1 tablespoon ginger-garlic paste
2 teaspoons red chili powder (adjust to taste)
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon turmeric powder
1 teaspoon chaat masala
1 tablespoon mustard oil (optional, for authentic flavor)
1 teaspoon kasuri methi (dried fenugreek leaves)
1 tablespoon fresh coriander leaves, finely chopped
1 tablespoon fresh mint leaves, finely chopped
Salt to taste
Lemon wedges and onion rings (for garnish)
Instructions:
1. Preparing the Fish:
Begin by cleaning the Jitada fish thoroughly. Make sure to remove any scales and internal organs, leaving the fish whole. Score the fish on both sides with deep cuts, which will help the marinade penetrate better.
In a small bowl, mix lemon juice, turmeric powder, and salt. Rub this mixture all over the fish, ensuring it gets into the scores and inside the cavity. Let the fish rest for 15-20 minutes to absorb the flavors and reduce any fishy odor.
2. Preparing the Marinade:
In a medium-sized bowl, whisk the yogurt until smooth. Add ginger-garlic paste, red chili powder, coriander powder, cumin powder, garam masala, turmeric powder, and chaat masala.
Pour in the mustard oil for a traditional tandoori flavor (optional). Crush the kasuri methi between your palms and add it to the marinade.
Stir in the chopped coriander and mint leaves. Adjust the salt according to taste and mix the marinade until all the ingredients are well combined.
3. Marinating the Fish:
Generously coat the Jitada fish with the prepared marinade, ensuring that the mixture covers every part of the fish, including the scores and inside the cavity.
Cover the marinated fish and refrigerate for at least 2 hours, or overnight for deeper flavor absorption.
4. Cooking the Fish:
Grilling:Preheat your grill to medium-high heat.
Lightly oil the grill grates to prevent the fish from sticking.
Place the marinated Jitada on the grill and cook for 6-8 minutes on each side, or until the fish is fully cooked and has a nice charred surface.
Baste the fish with mustard oil or butter occasionally to enhance the flavor and keep the meat moist.
Oven:
Preheat your oven to 200°C (390°F).
Line a baking tray with parchment paper or aluminum foil and place the marinated fish on it.
Bake the fish for 25-30 minutes, flipping halfway through, until the fish is cooked through and has a slightly charred exterior.
For an added smoky flavor, finish the fish under the broiler for a few minutes at the end.
5. Serving:
Once cooked, remove the fish from the grill or oven and let it rest for a few minutes.
Serve the Jitada Tandoori hot, garnished with lemon wedges and onion rings.
This dish pairs beautifully with mint chutney, and you can enjoy it with naan, roti, or steamed basmati rice.
Conclusion:
Jitada Tandoori is a flavorful and aromatic dish that showcases the rich taste of Trevally fish combined with the bold, spicy flavors of traditional tandoori marinade. The grilling or baking process adds a delightful smoky aroma and a crispy exterior while keeping the fish tender and juicy inside. Whether you're a seafood lover or simply looking for a unique dish to serve at your next gathering, Jitada Tandoori is sure to be a hit. Enjoy this coastal delicacy as a main course or a special treat for any occasion.
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