Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fillet or steak of any white fish |
| 2 | Cloves garlic; peeled and coarsely |
| ; chopped | |
| 1 | 1/4 inch cub root ginger; peeled and coarsely |
| ; chopped | |
| ½ teaspoon | Salt |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Ground coriander |
| ½ teaspoon | Garam masala |
| ¼ teaspoon | Chilli powder; up to /2, up to |
| ¼ teaspoon | Tandoori colour or a few drops of red |
| ; food colouring mixed with | |
| 1 tablespoon | Tomato puree |
| Half a lemon; juice of | |
| 3 tablespoons | Water |
| 2 tablespoons | Cooking oil |
| ***MIX THE FOLLOWING INGREDIENTS IN A | |
| ; SMALL BOWL*** | |
| 2 | Heaped tbsp flour |
| ½ teaspoon | Chilli powder |
| ¼ teaspoon | Salt |
Wash the fish and dry on absorbent paper. Cut into 1 inch squares. If using frozen fish, defrost it thoroughly and dry on absorbent paper before cutting it.
Add the salt to the ginger and garlic and crush to a smooth pulp. In a small bowl, mix together the ginger/garlic pulp, cumin, coriander, garam masala, chilli powder and tandoori colour or tomato puree mix. Add the lemon juice and water and mix thoroughly. Keep aside.
Heat the oil over medium heat in a non stick or cast iron frying pan. 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, 2½ minutes on each side, and drain on absorbent 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 the mixture in the sieve looks dry and very coarse; discard this mixture.
Stir gently and cook over medium heat until the fish is fully coated with the spices and the liquid dries up. Remove from heat and serve.
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Carlton Food Network
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