Grilled Tandoori Cod

Grilled Tandoori Cod

The Spruce / Crystal Hughes

Prep: 8 mins
Cook: 19 mins
Marinate: 60 mins
Total: 87 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
427 Calories
18g Fat
18g Carbs
49g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 427
% Daily Value*
Total Fat 18g 22%
Saturated Fat 4g 18%
Cholesterol 121mg 40%
Sodium 980mg 43%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 6%
Protein 49g
Calcium 204mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tandoori cod recipe is simple to prepare and delicious as well. You will need only an hour of marinating time and minutes on the grill to enjoy flavors inspired by Indian cuisine. Enjoy tandoori cod with your favorite rice dish and grilled vegetables for an easy and healthy dinner.

Tandoori comes from the name of the wood or charcoal-fired clay oven used for cooking in India, the tandoor. These ovens cook at a high temperature, similar to what you can get on your grill. One way meat (especially chicken) is prepared for cooking in the tandoor is to marinate it a mixture of yogurt and spices. This recipe uses a similar marinade for cod fillets.

You probably have most of the spices used in this recipe in your spice rack already. One that you might look for at an Indian grocery is the red pepper. It is not the same as American "chili powder," which is actually a blend of spices. One substitute would be cayenne pepper. It is the only "hot" element to the spices, so adjust the amount to suit your taste. Garnishing with cilantro leaves and onion slices is traditional.


  • 4-6 cod fillets
  • For the Marinade:
  • 1 cup/240 milliliters plain yogurt
  • 1/4 cup/60 milliliters olive oil
  • 4 garlic cloves (minced)
  • 2 teaspoons/10 milliliters ginger (fresh, grated)
  • 2 teaspoons/10 milliliters cumin (ground)
  • 2 teaspoons/10 milliliters coriander (ground)
  • 1 teaspoon/5 milliliters red pepper (or mild chili powder)
  • 1 teaspoon/5 milliliters turmeric
  • 1 teaspoon/5 milliliters sea salt
  • For the Garnish:
  • 1/2 onion (small red, cut into thin rings)
  • 1/4 cup/60 milliliters cilantro (leaves)

Steps to Make It

  1. Gather the ingredients.

    Grilled Tandoori Cod ingredients

    The Spruce / Crystal Hughes

  2. Cut the cod fillets into pieces measuring 1 1/2 inch (or larger, if desired).

    cod cut into pieces

    The Spruce / Crystal Hughes

  3. In a medium bowl, combine all the marinade ingredients: yogurt, olive oil, minced garlic, grated ginger, ground cumin, ground coriander, red pepper, turmeric, and sea salt.

    marinade ingredients in bowl

    The Spruce / Crystal Hughes

  4. Place the fish pieces in the marinade bowl, tossing them with the marinade to coat them well. Cover the bowl with plastic wrap and let it marinate in the refrigerator for 1 hour. Do not leave the fish and marinade out at room temperature.

    fish in a marinade in a bowl

    The Spruce / Crystal Hughes

  5. Preheat the grill for medium-high heat. Place fish pieces on an outdoor grill or cast iron grill pan and cook for about 9 minutes. When fish is opaque, toss fish with heat resistant utensils, and cook for an additional 5 to 7 minutes.

    fish cooking on a grill

    The Spruce / Crystal Hughes

  6. Remove the fish from the heat and serve topped with red onion slices and cilantro leaves.

    Grilled Tandoori Cod on a platter

    The Spruce / Crystal Hughes

While you can use ground cumin and coriander, you will boost the flavor and complexity tremendously if you buy whole cumin and coriander seeds and make your own freshly ground spices right before using them in the marinade. Simply toast the seeds in a skillet and grind them in a clean coffee grinder or with a mortar and pestle. You simply won't go back to pre-ground spices.

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