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800g firm fish fillets
(salmon, tuna, swordfish,
monkfish)
Juice of 2 lemons
Salt
50g green chilies, chopped
50g shallots, chopped
50g ginger, peeled and chopped
1 tablespoon garam masala
1 teaspoon turmeric
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Method:
Season the fish fillets with the lemon
juice and salt. Blend the green chilies, shallots, ginger, garam
masala, and turmeric in a food processor to obtain a thick paste,
adding a little water if necessary. Coat the fish pieces on both
sides with the paste. Grill fish on both sides until done (about
3 minutes each side). Serve hot. Garam is Hindi for "warm"
and masala means "spice." Garam masala is a classic spice mix
consisting of black pepper, cloves, cinnamon, cardamom, cumin seeds,
bay leaves, and coriander seeds, but in as many varying proportions as
there are cooks in India.
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