Grilled, yogurt-marinated fish, eggplants, and carrots over creamy coconut rice.
Tandoori-style cooking originates from the Punjab region of India and involves marinating meat (often chicken) in a spiced yogurt. It is traditionally cooked in a tandoor, which is a large clay oven heated by charcoal or wood, that gives the meat a smoky flavor. For this take on the classic tandoori style dish, fish is the protein of choice. Vegetables marinate in the yogurt as well, which is flavored with citrus and spices. In the absence of a tandoor, a gas or charcoal grill is used. The smoky, flavorful, and tender fish and vegetables are served over a bed of creamy coconut rice. A sprinkling of cilantro completes the meal.
Tandoori-Inspired Fish and Vegetables with Coconut Rice
Marinated in a spiced yogurt and then grilled, this dish uses a tandoori-style cooking method to create fish, eggplant, and carrots that are intensely flavorful and have a crisp, smoky char. They are complimented by a cool, creamy bed of coconut rice, and a sprinkling of fresh cilantro, for a quick and easy meal that’s also the perfect excuse to fire up the BBQ.
Ingredients
- ½ cup plain whole milk yogurt
- 1 tbsp canola oil
- 1 tbsp lemon juice
- 4 cloves garlic minced or finely grated
- 1 1- inch piece ginger finely grater
- 1 tsp ground coriander
- ½ tsp chili powder
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- ¼ tsp ground turmeric
- 1 tsp Kosher salt
- 1 Chinese or Japanese eggplant sliced into ½-inch rounds
- 1 large carrot sliced in half lengthwise and cut into 2-inch long pieces
- 2 4-oz white fish fillets
- ⅔ cup long-grain white rice
- ⅔ cup canned coconut milk
- Nonstick spray
- Fresh cilantro for garnish
Instructions
- In a medium bowl mix together yogurt, canola oil, lemon juice, garlic, ginger, coriander, chili powder, cumin, cinnamon, turmeric, ½ tsp salt and pepper.
- Transfer ⅓ cup of the marinade to a ziplock bag. Add fish to bag and turn to coat. Add eggplant and carrot the remaining marinade in bowl and toss to coat. Set aside.
- In a small saucepan combine rice with coconut milk and ⅔ cup water. Bring to a boil over high heat then over and reduce heat to low. Simmer 15 minutes then remove heat and leave covered.
- While rice is simmering heat a gas grill or grill pan over medium heat. When grill is hot spray with nonstick spray and add eggplants and carrots. Cook for about 4-6 minutes per side or until well charred and tender. Halfway through cooking the vegetables spray grill again and add fish, cooking for about 3 minutes per side or until it flakes easily with a fork.
- Serve eggplant, carrots, and fish over rice. Sprinkle with cilantro.
Notes
Any fish, such as cod, tilapia, haddock, or catfish, will work, just keep in mind that thicker fillets will take longer to cook.
