The original recipe came from a book called India’s 500 Best Recipes by Hussain, Fernandez, Baljekar & Kanani. It has been modified slightly.
Hints & Tips
- You can use whole fish or fillets. I prefer to use fillets as they are easier to serve.
- I have recommended you use snapper in this recipe. However, you can use other white fish such as Rockling or Red Mullet. Be careful not to use a fish that has a strong natural flavour such as barramundi.
- Be aware of the thickness of the fish when you are pan frying! If using thick pieces, keep the heat on low and fry for longer on each side to ensure the fish is cooked through.
- You can fry the fish in batches in advance and put in an oven dish. Warm up at 150 degrees celsius in the oven for 20 minutes just before serving.
- GF, DF, SF.
- Category: Dairy Free, Fish / Seafood, Gluten Free, Main Course, Sugar Free
Ingredients
- 1 Small Onion, Finely Chopped
- 16 Garlic Cloves, Crushed
- 10cm Piece Fresh Ginger, Grated
- 2 teaspoons Tumeric
- 8 teaspoons Chilli Powder
- Salt
- 8 Snapper
- Olive Oil for Frying
- 12 Green Chillies, Finely Sliced
- 1 tablespoon Cumin Seeds
- Lemon or Lime Wedges to Serve
Instructions
- Process the onion, garlic, ginger, tumeric and chilli powder and salt to a smooth paste.
- Make several slashes on both sides of the fish and rub them with the paste.
- Marinade for 1 hour. Excess fluid will be released as the salt dissolves, so lightly pat dry with kitchen paper without removing the paste.
- Heat the olive oil in a frying pan and cook the chilli and cumin seeds for 1 minute.
- Fry the fish in batches on both sides until golden brown and fully cooked.
- Drain and serve hot with lemon or lime wedges.
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