Cooking a large fish such as a 15 kg fish in a tandoor can be a challenging yet rewarding culinary endeavor. The tandoor is a traditional clay oven used for baking and grilling, and it can impart wonderful flavors to the fish. Here's how you can grill a 15 kg fish in a tandoor:
Ingredients and Equipment:
Fish: A 15 kg whole fish, scaled and gutted.
Marinade: Your choice of marinade (e.g., lemon juice, garlic, ginger, spices, herbs, yogurt).
Salt and Pepper: For seasoning.
Tandoor Oven: A large tandoor oven that can accommodate the size of the fish.
Skewers: To hold the fish in place inside the tandoor.
Steps:
Prepare the Fish:
Wash the fish thoroughly and pat it dry.
Make several deep slashes across the body of the fish on both sides to help the marinade penetrate and cook evenly.
Prepare the Marinade:
Create a marinade using ingredients such as lemon juice, garlic, ginger, spices (cumin, coriander, chili powder, turmeric), herbs (coriander, mint), and yogurt.
Apply the marinade generously to the fish, making sure to get into the slashes.
Let the fish marinate for at least a few hours, ideally overnight, in the refrigerator.
Preheat the Tandoor:
Preheat the tandoor oven to a high temperature (around 400-500°C or 750-950°F).
Make sure the tandoor has reached the desired temperature before placing the fish inside.
Prepare the Fish for Cooking:
Thread the fish onto skewers, ensuring the skewers are inserted through the mouth and out the tail to keep the fish straight and stable.
Season the fish with salt and pepper just before cooking.
Cook the Fish in the Tandoor:
Place the skewers with the fish inside the tandoor, ensuring they are positioned securely and not touching the sides.
Close the tandoor lid or door.
Monitor and Flip the Fish:
Depending on the size of the fish and the temperature of the tandoor, cooking time will vary. A 15 kg fish may take 45 minutes to an hour or more.
Monitor the fish regularly and flip it halfway through cooking to ensure even cooking on all sides.
Check for Doneness:
The fish is done when it flakes easily with a fork and reaches an internal temperature of at least 63°C (145°F).
If the skin starts to char too quickly, you can lower the heat slightly or cover the fish with foil.
Serve:
Carefully remove the fish from the tandoor using tongs or gloves, as it will be very hot.
Let the fish rest for a few minutes before serving.
Serve the grilled fish with accompaniments such as rice, flatbreads, or salads.
Cooking a fish of this size requires careful attention to ensure it cooks evenly and doesn't burn. Enjoy the deliciously grilled fish with your village!
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