Tandoori Paste

Although a trip to your local shopping emporium may provide a wide choice of ready-made tandoori pastes by brands such as Pataks and Rajah, the Real Curry Secret believes that for a few minutes' extra effort, you will find yourself rewarded with the true taste of this style of Punjabi cooking.

"Tandoori" takes its name from the type of clay oven (tandoor) that is used extensively throughout India, Pakistan and the Middle East. It was introduced into India by the Moslem Moghuls, who originated in Persia.
The temperature in a tandoor can reach 480°C (900°F), and ovens need to remain lit for long periods to maintain high cooking temperatures.
The tandoor is currently a very important fixture in many Indian restaurants around the world. Some modern day tandoors use electricity or gas instead of charcoal.

Tandoori Chicken
In a large bowl you will need to add and combine the following:
½ cup plain yogurt
2 tablespoons fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon peeled ginger, finely chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground chillies
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground black pepper
2 teaspoons salt

Next take a chicken weighting approximately one and a half kilograms and cut into serving pieces. After skinning the chicken portions, cut slashes in the flesh to allow the marinade to penetrate, and then add the chicken pieces to the yogurt and spice mixture, turning several times to ensure all the chicken portions are coated. Cover and place in the fridge for between 8 and 24 hours. Thirty minutes before cooking remove chicken from the fridge, and pre-heat the oven to 220 degrees centigrade. Remove chicken from the bowl whilst lightly squeezing to remove excess marinade, brush with oil, place on a rack in the in the oven, and leave to cook for around 25 to 30 minutes. Serve with chopped coriander and slices of red onion, tomato, and cucumber plus a twist of lemon.

Tandoori Fish
In a large bowl you will need to add and combine the following:
1 tablespoon lemon juice
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1 teaspoon ground coriander
1 teaspoon ground chillies
½ teaspoon of ground cumin
¼ of turmeric powder
¼ teaspoon ground cinnamon
¼ teaspoon of ground nutmeg
½ teaspoon dried fenugreek leaves
1 teaspoon vegetable oil
1 teaspoon salt

Next take four fillets of fish (Cod, Hallibut, Monkfish but any firm white fish will do) weighting around 250 grams each and place on a tray. Coat gently with the tandoori marinade and leave to sit for about an hour. Place one tablespoon of vegetable oil in a large frying pan and heat until the oil is almost at smoking point. Carefully place your fish portions in the pan and fry for around three to four minutes, turn over with a spatula and continue frying for the same amount of time as the first side. When the fish is cooked serve onto individual plates with rice, tomato & cucumber riata, and garnish with chopped coriander.

All Purpose Tandoori Paste
This recipe will provide you with a concentrated paste that may be kept in the freezer to be used as required.

Into a blender place the following and blitz into a smooth paste
the juice of 2 lemons
100 grams fresh ginger, peeled and chopped
75 grams fresh coriander
50 grams cumin seeds, gently toasted and allowed to cool before adding
40 grams paprika
4-6 red chillies, de-seeded (depending on taste)
5 cloves of garlic, peeled
250 grams tomato puree
2 teaspoon salt
1 teaspoon ground black pepper
to use mix equal quantities of paste and natural yogurt, add your chicken, meat or fish and leave to marinate in the fridge for between 8 to 24 hours. If you wish to freeze for future use, place into an ice cube tray and when frozen keep the cubes in a freezer bag to be used as required.

Prepare to taste the better tandoori paste you've ever eaten. Please let us know what you think.