The term Tandoori is Indian and signals the present of a yogurt or buttermilk in the sauce ingredients, which makes the chicken or fish prepared this way incredibly moist and tender, and most importantly, dairy-free and suitable for any kind of meal! I obtain the buttermilk tang and texture by making a soy milk-lemon juice mixture curdle: It only takes seconds, and is very useful not only for this Tandoori dish, but for many other dishes calling for yogurt or buttermilk: Blinis, corn bread, lemon cake, salad dressings, etc…. Soy milk is the only dairy-free milk that will curdle with the addition of lemon juice or vinegar, so don’t try with rice, almond or other dairy-free milks.
- 1 cup soy milk
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 2 tablespoons curry, a little more if you like it hotter
- 1/3 cup lemon juice or lime juice
- Freshly ground black pepper to taste
- 1 medium onion, quartered
- 1 2-inch piece fresh ginger, peeled
- 3 pounds salmon or other thick fish, sliced 1 1/2 inch wide, or cubed 2 inches.
Preheat the oven to 450 degrees. Combine the soy milk and the lemon juice in a large mixing bowl and reserve. In a food processor, place the olive oil, curry, lemon or lime juice, pepper, onion, and ginger, and grind finely. You will obtain a slightly runny paste. Transfer this mixture to a mixing bowl with the reserved soy mixture.
Rub the fish with this mixture and place on a baking sheet in one layer. Bake for about 20 minutes. Serve hot.