4 fish fillets (a flat fish such as lemon sole is ideal)
5 tablespoons vegetable oil
½ teaspoon red chilli powder
½ teaspoon ground turmeric
½ teaspoon coriander
¼ teaspoon ground fennel
1 teaspoon miced garlic
1 teaspoon minced ginger
Juice of ½ lime
½ cup semolina
Salt and pepper to taste
Red chilli powder, to season the coating
Pat the fish until it is dry and place on a plate. In a bowl mix together 1 tablespoon of oil with al the ingredients except the semolina over the fillets, cover and leave to marinate in the refrigerator for at least two hours.
Sprinkle the semolina on a large plate. Season with slat, pepper and red chilli powder. Remove the fish and place on the semolina. Turn over and crumb the other side. Repeat for the remaining fish fillets.
Heat a shallow frying pan and add the remaining oil. Shallow-fry for 5 minutes before turning over and frying for a further 5 minutes. Allow to drain on absorbent paper. Serve garnished with fresh lime wedges and a Cilantro and mint dip.