1. Dry roast peppercorns, red chillies, coriander seeds, cumin seeds.
2. Pulse into a coarse powder.
3. Blend in the ginger, garlic, coriander leaves and coconut.
4. Mix the paste, the powder and the lemon juice. Add the salt.
5. Marinate the fish in the paste for atleast an hour upto 4 hours.
6. Shallow fry the fish on each side (2 to 3 mins) or grill over a foil.
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 4|
|Calories from Fat: 45 (30%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 56mg||17 %|
|Sodium 65.6mg||2 %|
|Potassium 442.1mg||12 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 2.6g|
|Protein 23.3g||33 %|
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Calories per serving: 149
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