| Fish Tandoori |
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460g/1lb white fish fillets or steaks 2 cloves garlic, peeled and roughly chopped Small piece of fresh root ginger, peeled and coarsely chopped ½ tsp salt 1 tsp ground cumin 1 tsp ground coriander ½ tsp garam masala ¼ - ½ tsp chilli powder ¼ tsp tandoori colour or a few drops of red food colouring mixed with 1 tbsp tomato puree Juice of ½ lemon 3 tbsps water 2 tbsps cooking oil 2 heaped tbsps flour ½ tsp chilli powder ¼ tsp salt Rinse the fish and dry on absorbent kitchen paper. Cut into 2.5 cm/1 inch squares. Add the salt to the ginger and garlic and crush to a smooth pulp, then mix with the cumin, coriander, garam masala, chilli powder and tandoori colour or tomato puree mix. Add the lemon juice and water and mix thoroughly. Set to one side Heat the oil in a non-stick or cast iron frying pan over a medium heat. Mix the flour, chilli powder and salt. Dust each piece of fish in the seasoned flour and put in the hot oil in a single layer – leave plenty of room in the pan. Fry for 5 minutes, turning once, then drain on absorbent kitchen paper. Return all the fish to the pan. Hold a sieve over the pan and pour the liquid spice mixture into it. Press with the back of a metal spoon until only dry waste is left in the sieve – discard. Stir the spices gently into the fish and cook over a medium heat until the fish is fully coated with the spices and the liquid dries up. Serve immediately.
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