Dry spice crusted King Fish fillet

Dry spice crusted King Fish fillet

Fish used - King Fish filleted - but use a firm white fish

Ingredients:
Black pepper 4 tbsp
Fennel seeds 1 tbsp
Coriander seeds 6 tbsp
Cumin seeds 4 tbsp
Star anise 1
Cinnamon stick 1 inch

Grind to a coarse powder and add salt keeping 1/3rd aside for vinaigrette

Vinaigrette:
In a bowl take 1/2 cup olive oil and 1 lemon and mix together with above spice rub. I like mine slightly lemony, so you can adjust accordingly

Ingredients
Mustard paste ( I used mix of dijon mustard and whole grain mustard in a 70-30 proportion)
Salad leaves (I used lettuce and red cabbage) - preferably use not so strong salad leaves
Salt to taste

Method:
1. Apply mustard paste to the fish on both sides
2. Coat both sides of fish with dry spice rub

3. Keep aside for 15-20 mins and in this time prepare salad roughly cutting the lettuce and cabbage (use any salad leaves you want, great chance to search the fish for existing ones)
4. Pan fry using olive oil and butter
5. Squeeze lemon and serve on a salad bed

Fish Curry Masala

Fish Curry Masala

 

Ingredients (for paste):

·         Tamarind paste – ½ cup (soak tamarind in warm water and extract paste. Don’t make it too runny. I personally do not prefer ready-made paste, but you can use it to save time. In which case 2 tbsp). Adjust depending on your preference for tanginess.

·         Green coriander - 1 bunch

·         Green chillies - 3-4

·         Turmeric powder - 1 tsp

·         Jeera powder - 1 tsp

·         Coriander powder - 1 tbsp (preferably use the stems as it has a lot of juice)

·         Ginger - 1/2 inch

·         Garlic - 4-6 cloves

·         Salt

Blend all this in a mixer and keep aside (don’t make it too runny)

 
For curry:

·         Onion - 1 medium chopped

·         Garlic - 2-3 cloves chopped

·         Oil - 2-3 tbsp

·         Turmeric powder - 1/2 tsp

·         Coriander powder - 1/2 tsp

·         Salt

 

Method:

1.      Marinate the fish using half of this masala.

2.      In a sauce pan heat the oil and saute onions and garlic.

3.      Add turmeric powder and coriander powder. Mix well.

4.      Add salt to taste.

5.      Add 2 cups water and bring to boil.

6.      Add the blended masala and cook for 8-10 mins.

7.      Add the fish. Simmer. Check for salt and spice (add red chilli powder if you wish).

8.      Garnish with green coriander.

9.      Serve with rice or roti.

10.  Bon Appetite.