Dan Toombs (The Curry Guy Author) BBQ Tandoori Whole Fish

Dan Toombs (The Curry Guy Author) BBQ Tandoori Whole Fish

  • Prep Time45 min
  • Cook Time15 min
  • Total Time1 hr
  • Yield4 Servings


For the BBQ Tandoori Whole Fish

  • 2 whole bream or sea bass, cleaned
  • 1 tbsp garlic and ginger paste
  • 4 tbsp white wine vinegar
  • 1 tsp rapeseed oil
  • 1 tsp chilli powder
  • 2 tbsp tandoori masala (see separate
  • recipe sheet)
  • 1 tsp garam masala (see separate
  • recipe sheet)
  • 1½ tbsp plain yoghurt
  • 1 lemon, quartered
  • Salt


Preparing the BBQ Tandoori Whole Fish


Make shallow slits on each side of the fish.


Put the garlic and ginger paste, vinegar, oil, chilli powder, tandoori masala, garam masala and yoghurt in a bowl and whisk into a marinade. Season with salt to taste then rub the marinade all over the fish, inside and out, and leave to marinate for about 30 minutes.


Meanwhile, prepare your barbecue for direct grilling.


Remove the fish from the marinade and place in a metal grill fish basket, or thread a couple of skewers through to hold it in place. Cook, turning regularly, until the skin is nicely charred and the fish is cooked through.


Serve with a squeeze of lemon.

Recipe kindly supplied from The Curry Guy by Dan Toombs, published by Quadrille Publishing.

Photography © Kris Kirkham

Purchase the book from Amazon: http://amzn.eu/dWSu1Oc

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Tandoori Whole Fish

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