Tandoori marinades were made for a fish like Hamour, whose firm texture and mild taste soak up the yogurt, red chilli, and roasted spice blend without turning mushy on the grill. This version delivers that classic tandoori red hue and smoky depth in tikka-sized pieces, cut just right for skewering or pan-searing. The yogurt in the marinade does double duty, tenderising the flesh while helping the spice coating cling on during cooking, so you get a slightly charred, deeply flavoured crust with a moist centre. Traditionally this would go into a clay tandoor, but a hot charcoal grill, a stovetop griddle pan, or even an oven set to its highest broil setting all get you close to that same effect at home.

Turn the pieces only once or twice so the coating doesn't tear away from the fish. Serve with mint chutney, thinly sliced onions tossed in chaat masala, and warm rumali roti or naan for a proper tandoori spread. Keep the pack refrigerated and cook it within a day of opening for the freshest result, since tandoori fish tastes best fresh off the heat rather than reheated.

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