Tandoori Curry Seafood Recipe

Marinating the fish in curry and then cooking in more spices makes for a super tasty dish. Serve on top of marinated cucumbers for color and texture.
Course dinner
Cuisine Gluten free, Indian Food, Seafood
Prep Time 1 hour 5 minutes
Cook Time 15 minutes
Resting Time 2 minutes
Total Time 1 hour 20 minutes
Servings 6 people
Author Feed Your Soul Too


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

Cucumber Raita

  • 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


  1. 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.