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White fish marinated in yogurt and spices, then grilled — India's tandoori technique applied to fish.
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A Roru original applying the yogurt-marinade technique of tandoori — usually done with chicken — to a fillet of white fish instead. The yogurt's enzymes tenderize the fish, so even a short marinade carries deep flavor.
Mix yogurt, grated garlic, grated ginger, cumin, paprika, lemon juice, and salt into a marinade.
Coat the fish in the marinade and refrigerate for about 20 minutes.
Heat a grill or fish-grilling pan.
Wipe off excess marinade and grill the fish until browned on both sides.
Remove once cooked through.
Serve with a lemon wedge to finish.