Preparing Marinade for Tandoori Fish

Video Transcript

ALLEN DIWAN: Hi, my name is Allen Diwan. I'm the chef and owner of Kashmir Restaurant, a Kashmir-Indian restaurant in Budapest. We're here on behalf of Expert Village. We're going to prepare a red snapper in a tandoori sauce. For the marination, first of all, we're going to prepare some spices for this marination. We're going to use cumin and coriander seeds. Now, what I want to do with the cumin and coriander seeds is slightly dry roast them on a very hot fry pan for about a minute or so. So that it gives out the essential oils and it gives much more--it gives more aroma and flavors. We're going to put some coriander seeds and some cumin seeds into a hot frying pan, and we're going to slightly dry roast them. We're going to also add at this moment some salt which is going to flavor our spices. So together we're going to dry roast them. And after we've dry roasted them, we'll wait for a minute or so or for a couple of minutes for it to cool down. And then we're going to crush them and we're going to coarsely crush them. We're not going to crush them fine. And you coarsely crushing them gives it a very nice fragrant flavor, and also you can feel the texture much more in the marinade or in the food when you're eating it. Now, all spices are ready. They have been dry roasted. You put them on a cold plate for the process of cooking stuffs. We're going to keep them aside for a couple of minutes for them to cool down.

Watch these related videos

• 
  How to Dry Roast Cumin Seeds

  playlist Views: 622

• 
  How to Fry Garlic, Onion, & Spices

  playlist Views: 613

• 
  How to Cut Tomatoes and Add Spices

  playlist Views: 551

• 
  How to Serve Cauliflower with Potatoes

  playlist Views: 588

• 
  How to Smash Cumin Seeds

  playlist Views: 493

• 
  How to Serve Tandoori Fish

  playlist Views: 596

Community Members who...

• Favorited this Video
• Rated This Video

Thumbs up or Thumbs down? Be the first to rate this video!

Top Tags