The inspiration for this Tandoori Seafood Curry Recipe was none other than Gordon Ramsay. I actually like to check out a FB page called LUXURY LONDON VIDEOS. Surprise but I go to the site to check out the food he puts up there. There is other stuff but who cares. He grabs a number of videos from Gordon Ramsay and I previously made a CHINESE CHICKEN & BROCCOLI I saw on this site. Here is the LINK to Gordon’s version – he used halibut.
As my regular readers know, my wife and I love fish and I make it frequently. I also get a whole bunch from spring to fall from SITKA SALMON SHARES. So I rarely am lacking for product. My wife and I typically favor hearty fish like salmon, halibut and mahi mahi. The hearty fishes can stand up to spices and marinades quite well. However, it is harder for the marinade to sink in. Lighter fishes, like this yelloweye, picks up the marinade and spices much better. Yelloweye is very similar to a red snapper – light and flaky.
As a quick aside, everyone calls thinks curry is a spice and it is really a blend of spices. My curry marinade for this fish, or should I say, Gordon’s curry included cumin, coriander, Spanish paprika, chili powder, turmeric and garam masala. The marinade is developed by mixing the spices with ginger, garlic, yogurt and olive oil. The fish should sit in the marinade for one to two hours. Then, just pan fry it in a cast iron skillet. I topped the fish with pickled red onions and had it sit on ribbons of cucumber raita.
The cast of characters.
Marinating the yelloweye through the cooking.
The Tandoori Curry Seafood Recipe plated.
Tandoori Curry Seafood Recipe
Yelloweye and Spices
- 6 5 Ounces Yelloweye Fillets
- 3 Tbsp Olive Oil divided
- 3 Cloves Garlic minced
- 2 Inches Ginger grated
- 2 Tbsp Spanish Paprika
- 2 Tbsp Cumin divided
- 1 1/2 Tbsp Coriander divided
- 1 Tbsp Turmeric
- 2 Tsp Chili Powder
- 1 1/2 Tbsp Garam Masala divided
- 2 Tsp Salt
- 1/2 Cup Plain Greek Fat-free Yogurt
- 1 Whole Lemon divided
- 1/4 Whole Cucumber Peeled in ribbons
- 1/4 Cup Plain Greek Fat-free Yogurt
- 1/2 Whole Lemon
- 1 Tsp Salt
Pickled Red Onions
- 1/4 Whole Red Onion
- 1/4 Cup Red Wine Vinegar
- 1 Tsp Sugar
- 1 Tbsp Olive Oil
Begin by cutting the yelloweye into equal fillets. Combine all the remaining ingredients reserving 1/2 tbsp of the cumin, coriander, garam masala and 1/2 of the lemon. Add the fish and coat on both sides. Put in fridge for 60 - 120 minutes.
Meanwhile, create the cucumber ribbons using a cheese peeler. Combine the other ingredients in a bowl and drop in the cucumber ribbons. This can be done 30 minutes before serving.
30 - 45 minutes before serving, make the pickled red onions by putting all the ingredients into a low bowl. Mix well and mix during the pickling process as well.
In a cast iron skillet, add the remaining oil and reserved spices. Cook for 1 minute to let the spice flavors release. Add the yelloweye and cook for 3 - 4 minutes per side.
To serve, place a few of the ribbons on a plate. Top with the tandoori curry seafood, and then, the red onions.