Seafood Specialties

At the Original Tandoori Kitchens we source out the freshest seafood available to prepare the dishes you order, We take the simplest fish dishes and create mouth watering, delicious, and pleasing meals.

Fish Vindaloo ~ Fish pieces cooked with potatoes in a tangy sauce with vinegar and hot spices at Original Tandoori Kitchens

 

 

    Fish Vindaloo

                  • Fish pieces cooked with potatoes in a tangy sauce with vinegar and hot spices

 

 

 

Fish Masala ~ De-boned fish cooked with fresh tomatoes, mild spices and corriander leaves at the Original Tandoori Kitchens
 

    Fish Masala

                  • De-boned fish cooked with fresh tomatoes, mild spices and corriander leaves.

 

 

 

Bombay Fish Curry ~ Pieces of fish cooked with spices and tomatoes at Original Tandoori Kitchen
 

    Bombay Fish Curry

                  • Pieces of fish cooked with spices and tomatoes.

 

 

 

Prawn Vindaloo ~ Prawns cooked with potatoes in a tangy sauce with vinegar and spices at the Original Tandoori Kitchens
 

    Prawn Vindaloo

                  • Prawns cooked with potatoes in a tangy sauce with vinegar and spices.

 

 

 

Prawn Masala ~ Prawns cooked in fresh onions, greenpeppers in a mildly spiced gravy at Original Tandoori Kitchens
 

    Prawn Masala

                  • Prawns cooked in fresh onions, greenpeppers in a mildly spiced gravy.

 

 

 

Prawn Dopiaza ~ Prawns cooked in onions, and spices at Original Tandoori Kitchen
 

    Prawn Dopiaza

                  • Prawns cooked in onions, and spices.

 

 

 

Prawn Korma ~ Prawns cooked in onions with cream sauce and cashew nuts at the Original Tandoori Kitchens
 

    Prawn Korma

                  • Prawns cooked in onions with cream sauce and cashew nuts.

 

 

 

Butter Prawn ~ Jumbo prawns marinated in ginger, garlic and yogurt, cooked in fresh tomatoes, cream and spices at the Original Tandoori Kitchen
 

    Butter Prawns

                  • Jumbo prawns marinated in ginger, garlic and yogurt, cooked in fresh

 

 

 

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