{"id":8643,"date":"2010-09-23T15:41:49","date_gmt":"2010-09-23T13:41:49","guid":{"rendered":"http:\/\/dev.radioislam.org.za\/wordpress\/2010\/09\/23\/dry-spicy-masala-fish-23092010\/"},"modified":"2010-09-23T15:41:49","modified_gmt":"2010-09-23T13:41:49","slug":"dry-spicy-masala-fish-23092010","status":"publish","type":"post","link":"https:\/\/radioislam.org.za\/a\/dry-spicy-masala-fish-23092010\/","title":{"rendered":"Dry Spicy Masala Fish (23.09.2010)"},"content":{"rendered":"\n<p style=\"text-align: justify\" class=\"MsoNormal\"><span style=\"font-size: 11pt; font-family: Verdana\">Ingredients: <\/span><\/p>\n<p style=\"text-align: justify\" class=\"MsoNormal\"><span style=\"font-size: 11pt; font-family: Verdana\">5 ml chilli powder<\/span><\/p>\n<p style=\"text-align: justify\" class=\"MsoNormal\"><span style=\"font-size: 11pt; font-family: Verdana\">5 ml ground jeera (cumin)<\/span><\/p>\n<p style=\"text-align: justify\" class=\"MsoNormal\"><span style=\"font-size: 11pt; font-family: Verdana\">5 ml freshly ground black pepper<\/span><\/p>\n<p style=\"text-align: justify\" class=\"MsoNormal\"><span style=\"font-size: 11pt; font-family: Verdana\">10 ml crushed garlic<\/span><\/p>\n<p style=\"text-align: justify\" class=\"MsoNormal\"><span style=\"font-size: 11pt; font-family: Verdana\">5 ml garam masala<\/span><\/p>\n<p style=\"text-align: justify\" class=\"MsoNormal\"><span style=\"font-size: 11pt; font-family: Verdana\">1 green chilli, crushed<\/span><\/p>\n<p style=\"text-align: justify\" class=\"MsoNormal\"><span style=\"font-size: 11pt; font-family: Verdana\">10 ml chopped dhania (coriander) leaves<\/span><\/p>\n<p style=\"text-align: justify\" class=\"MsoNormal\"><span style=\"font-size: 11pt; font-family: Verdana\">20 ml lemon juice<\/span><\/p>\n<p style=\"text-align: justify\" class=\"MsoNormal\"><span style=\"font-size: 11pt; font-family: Verdana\">1 kg filleted kingklip, hake or gurnards cooking oil for shallow &ndash; frying<\/span><\/p>\n<p style=\"text-align: justify\" class=\"MsoNormal\"><span style=\"font-size: 11pt; font-family: Verdana\">&nbsp;<\/span><\/p>\n<p style=\"text-align: justify\" class=\"MsoNormal\"><span style=\"font-size: 11pt; font-family: Verdana\">&nbsp;<\/span><\/p>\n<p style=\"text-align: justify\" class=\"MsoNormal\"><span style=\"font-size: 11pt; font-family: Verdana\">Method:<\/span><\/p>\n<p style=\"text-align: justify\" class=\"MsoNormal\"><span style=\"font-size: 11pt; font-family: Verdana\">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 &ndash; 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &ndash; frying &nbsp; &nbsp; Method: Combine [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":57794,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[110],"tags":[2436,2157,891],"class_list":["post-8643","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood","tag-dry-spicy-masala-fish-23-09-2010","tag-latest-news","tag-the-news"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2021\/10\/tandoori-fish.jpg?fit=400%2C305&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-2fp","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-16 18:25:24","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/8643","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=8643"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/8643\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/57794"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=8643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=8643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=8643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}