2 lbs. of- Fish, boneless, cut into 2-3-inch pieces
1 tbsp. Ginger, crushed
1 tbsp. Garlic, crushed
1/3 cup- Vinegar
Salt to taste
1 tbsp. Ground Coriander seeds
1 tbsp. Ground Cumin seeds
1 tsp. Ground Cayenne pepper
1/2 cup- Vegetable oil
1. Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
2. Marinate the fish pieces into the paste for about 6 hours in the refrigerator.
3. Pre-heat the oven on maximum heat at broil.
4. Cover the oven tray with foil to avoid mess.
5. Place the marinated fish pieces on the tray and broil for about 10 minutes.
6. Turnover and broil for about 8 minutes again.
7. Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
8. Serve the tandoori fish hot with raitha