Tandoori Fish

http://www.ecurry.com/blog/seafood/tandoori-fish/

Ingredients:
Note: Indian Groceries carry Ready-made Tandoori Pastes in jars & Tandoori Powders. 
Use the ready made ones, if you do not have the time or enthusiasm to make your own.

Fish fillet-4 pieces (I used Tilapia, any firm white fish will do)
1 Tablespoons of Oil

For the Tandoori Paste/Marinade:

1 Teaspoon Red chili/Cayenne powder (adjust to taste)	1 Tablespoon Lemon juice
1/2 Teaspoon Oil					3/4 Teaspoon Garlic paste
1 .5 Teaspoons Ginger paste				1/2 Teaspoon of Cumin Powder
1 Teaspoon Coriander Powder			A pinch of Turmeric Powder
1/2 Teaspoon Kasuri Methi (Dried Fenugreek Leaves, available at the Indian Grocery)

1/4 Teaspoon of Nutmeg				1/4 Teaspoon Cinnamon Powder

Orange Food color (Optional)  Salt

Preparation:

Wash the fish & pat dry with a paper towel.

Combine all the ingredients for the marinade.

Pour the mixture over the fish fillets & toss gently to evenly coat the fillets. 
Let the fillets sit with the marinade for about an hour.

Coat a large skillet with oil. (Use a skillet which can hold the fillet in a single layer without overlapping one layer).
 Heat the skillet to almost a smoking point.

Put the fillet on the pan, arranging them carefully so they are not overlapped. 
Cook for 3-4 minutes or till the fillets loosen at the bottom & are ready to flip over. (They will loosen by themselves when done, do not try to scrape, push & flip; they will break)

Flip over with a broad spatula & cook the other side of the fish in the same way as above.

Serve with rice, salad, mint & coriander chutney & some yogurt. 
(I added some carrots, orange zest & red pepper to the yogurt)