Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 lb Fillet or steak of any white
- 2 Cloves garlic; peeled and
- 1 1/4 inch cub root ginger;
- 1/4 ts Chilli powder; up to /2, up
- 1/4 ts Tandoori colour or a few
- ; food colouring mixed with
- 1 tb Tomato puree
- Half a lemon; juice of
- ***MIX THE FOLLOWING
- ; SMALL BOWL***
- 2 Heaped tbsp flour
- 1/2 ts Chilli powder
- 2 tb Cooking oil
- 1 ts Ground coriander
- 1 ts Ground cumin
- ; chopped
- 1/2 ts Salt
- 3 tb Water
- 1/4 ts Salt
- ; chopped
- 1/2 ts Garam masala
Preparation
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. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
