Crisp Spiced Fishfry
The flavour from the coconut, chilli & curry leaves is wonderful and with the fish curry they complement each other so well.This is one of the best rice and fish dishes I think I’ve had,
4x200g white fish Spice paste
5 red chillis deseeded & finely chopped
1 teaspoon coriander seeds
5 black peppercorns
1 teaspoon ground turmeric
1 medium brown onion finely chopped
1 dessertspoon grated fresh ginger
4 garlic gloves grated
1 teaspoon tamarind concentrate
1 teaspoon brown sugar
¼ teaspoon salt
2 dessertspoon olive oil
Place all the spice ingredients into a pestle & mortar & pound to a paste.
Then coat all around the fish & leave to marinade for at least 2 hours.
The take a frying pan and shallow fry in vegetable oil, the spices will go dark in colour once fried.
Cook for approx 3-4 minutes on each side depending on the size of your fish.
Serve immediately with a good fresh cucumber & red onion salad.
Recipe by jeff