Kasundi Tandoori Marinade

Ingredients:

• Hung yogurt 40–45g
• Kasundi mustard 20–22g
• Yellow mustard paste 5–6g
• Kashmiri chili powder 2.5–3g
• Turmeric 1g
• Fennel powder 0.8g
• Honey 3g
• Mustard oil 7g
• Garam masala – Pinch
• Salt – Pinch

Directions:

1. Base Mix: Combine the hung yogurt, kasundi mustard, yellow mustard paste, Kashmiri chili powder, turmeric, fennel powder, honey, garam masala, and salt in a bowl. Mix until smooth and uniform.
2. Add Mustard Oil: Add the mustard oil and fold gently into the base mixture. Do not over-whisk — the marinade should look shiny and cling well.
3. Apply to Fish: Coat the branzino evenly in a thin, uniform layer. Avoid overloading — with a thin fish, a thin marinade is the right call.
4. Rest: Refrigerate for 20–30 minutes. Do not exceed 30–40 minutes, as the acidity can begin to cure and break down the fish.
5. Cook: Cook using a tandoor, oven, or salamander as needed until the fish is cooked through and lightly charred at the edges.

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