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A simple fish dish, rich in Indian flavours.
Put all ingredients into a mortar and pestle along with a generous pinch of salt and bash into a paste.
Take the whole fish and with a sharp knife make three or four deep slits in the flesh on each side.
Season the fish with salt and then rub the paste all over the fish and especially deep into the cuts. Leave to marinate for an hour or two.
Heat enough vegetable oil to shallow fry the fish in a pan large enough to hold the fish.
Season the oil with the cumin, mustard seeds and chilli allowing them to fry for a minute or so then lay the fish in the pan.
Fry on one side until golden and the meat flakes when poked with a fork then turn the fish over and fry until golden and cooked.
Serve on a plate with a fresh garden salad.
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