Dry Spicy Masala Fish (23.09.2010)

Seafood

Ingredients:

5 ml chilli powder

5 ml ground jeera (cumin)

5 ml freshly ground black pepper

10 ml crushed garlic

5 ml garam masala

1 green chilli, crushed

10 ml chopped dhania (coriander) leaves

20 ml lemon juice

1 kg filleted kingklip, hake or gurnards cooking oil for shallow – frying

Method:

Combine spices, dhania leaves and lemon juice and rub into fish fillets. Set aside to marinate for 15-20 minutes. Heat oil in a heavy – based frying pan and fry fish for about 5 minutes on each side. Keep cooked fillets warm while frying the rest. Alternatively, place fillets in a baking tray, brush with oil and grill or bake in a preheated oven fat 180c for about 15 minutes. Serve with lemon slices.

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