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A Magazine for Sheffield

The Joy of the Tandoor.

Serves 2. Recipe by Cassie Kill.

½ tsp garam masala powder
½ tsp ground coriander
½ tsp ground cumin
Pinch of ground turmeric
1 tsp fresh ginger, chopped
2 small cloves of garlic, chopped
Cayenne pepper (to taste)
2 large fillets of white fish (e.g. grey mullet) - skin on, bones removed as far as possible, and scored through the skin.
3 large tomatoes
5 tbsp vegetable oil
Juice of ½ lemon
1 tbsp fresh coriander, chopped

Add the spices, chopped ginger and garlic to a blender with salt and pepper. Add tomatoes and four tablespoons of vegetable oil and blend until you have a thick liquid for your marinade.

Line a large, deep baking tray with foil and grease lightly with vegetable oil. Place the fish on it, skin facing up, and pour the marinade over the top evenly. Cover and place in the fridge to marinade for 15 to 20 minutes.

Grill for five minutes under a medium heat, until the skin starts to char slightly and the fish is cooked. Finish with a squeeze of lemon juice and fresh coriander.


250ml natural yoghurt
½ cucumber, grated or finely chopped
A generous handful of mint leaves, chopped

A large pinch of salt Grate or chop the cucumber into a bowl. Wrap the grated cucumber in a clean tea towel and squeeze out any excess water. This prevents the raita becoming too watery later. Mix together all the ingredients and serve chilled as a great partner to tandoori meat or fish, especially if you like it fiery.


Serves 2. Recipe by Freddie Bates.

400g chicken breast, cut into strips
½ tsp coriander
½ tsp cayenne pepper
½ tsp cumin
¼ tsp turmeric
2 tbsp yoghurt
Juice of ½ a lemon

Cut the chicken into strips and marinate in the other ingredients for 3-4 hours. Get hold of a pizza stone and heat it up at the highest temperature your cooker will go (ideally at least 250°C). Leave it for 20 minutes until very hot, cover with a small amount of oil and lay the chicken strips on top. Cook for 5-10 minutes, until the chicken is cooked but still tender on the inside. Serve with raita and naan.

You can make a naan mixture very simply with a cup of flour, 3 heaped tbsps of yoghurt, salt and pepper. Leave the mixture in the fridge for half an hour, break into four, roll out thin and cook on the pizza stone for about five minutes. Add a pinch of baking powder to the mixture for extra crispy naan.


Next article in issue 55

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