Tandoori Fish

Cuisine: Indian
Serves: 4 people

Recipe Ingredients

1 lb	454g / 16oz	Fillet or steak of any white fish
2		Garlic - peeled and coarsely chopped
1		Cub root ginger - peeled and coarsely chopped
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Garam masala
1/4 teaspoon	1.3ml	Chilli powder - up to /2, up to
1/4 teaspoon	1.3ml	Tandoori colour or a few drops of red food colouring mixed with
1 tablespoon	15ml	Tomato puree
		Half a lemon - juice of
3 tablespoons	45ml	Water
2 tablespoons	30ml	Cooking oil
		*MIX THE FOLLOWING INGREDIENTS IN A SMALL BOWL*
2		Heaped tbsp flour
1/2 teaspoon	2.5ml	Chilli powder
1/4 teaspoon	1.3ml	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, 2 1/2

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.

Carlton Food Network http://www.cfn.co.uk/

Source:
Hot Chicken - Carpenter and Sandison

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