Indian Spiced Fish With Cucumber Relish Recipe Epicuriouscom Food

INDIAN SPICED FISH

Steps:

• Mix the dry spices, salt and pepper on a plate. Lightly coat the fish fillets in the dry spice mixture.
• Leave to sit for 5-10 minutes so the spices sink inches.
• Heat a frying pan with oil and fry the fish for 1-1/2 minutes on each side.

INDIAN CRUMBED FISH WITH SPICY CHIPS

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss chips with curry paste, half the oil and some seasoning on a baking tray, then cook for 20 mins on the top shelf.
• Meanwhile, toast the naan in a toaster, then whizz to crumbs in a food processor with the curry powder. Lay the fish on a baking tray, brush with the rest of the oil, then pack the crumbs on top and drizzle with a little extra oil. Transfer the chips to a lower shelf and cook the fish above for 10 mins until crisp and golden.

BROILED INDIAN SPICED FISH

Steps:

• In a small bowl, combine ginger, garlic, garam masala, cumin, turmeric, mustard powder, cayenne pepper, lemon juice, 3/4 teaspoon salt, and a pinch of black pepper. Stir in about 1 tablespoon warm water to form a very thick paste.
• Brush a baking sheet or broiler pan with 1 tablespoon butter; place fish on top.
• Cover fish on both sides with marinade; set aside for at least 15 minutes but no more than 30 minutes.
• Preheat broiler.
• Drizzle 2 tablespoons butter over fish; broil until nicely browned, 5 to 6 minutes. Turn over steaks, and drizzle with remaining 2 tablespoons butter; broil until browned and cooked through.
• Serve immediately.

INDIAN CUCUMBER RELISH

Steps:

• Score the skin of the cucumbers with a fork. Slice thinly.
• Layer slices in a side shallow bowl, salting each layer. Cover and refrigerator overnight.
• Dry cucumbers on layers of paper towels, pressing out excess juice.
• Toss with remaining ingredients.
• Cover and chill.

FRIED FISH SANDWICHES WITH CUCUMBERS AND TARTAR SAUCE

Steps:

• Tartar Sauce
• Mix mayonnaise, lemon zest and juice, relish, capers, mustard, and garlic in a small bowl to combine; season with salt.
• Fish and assembly:
• Prepare a grill for medium-high heat. Whisk Old Bay seasoning, baking powder, cayenne, 1/2 cup flour, and 1/2 cup cornstarch in a medium bowl. Whisk remaining 1/4 cup flour and 1/4 cup cornstarch in another medium bowl.
• Set a deep cast-iron skillet or large Dutch oven fitted with thermometer on grill; pour in oil to come 1" up sides. Heat until thermometer registers 375°F.
• Meanwhile, thinly slice cucumbers lengthwise. Toss in a third medium bowl with vinegar and gently massage with your hands to soften them slightly. Let sit, tossing occasionally, at room temperature at least 10 minutes.
• Lightly brush insides of rolls with butter and grill just until toasted, about 30 seconds. Transfer to a plate.
• Gently whisk egg and beer in a small bowl to combine, then gently whisk into Old Bay mixture in 3 additions. Working in 2 batches, season fish lightly with salt. Dredge in flour mixture, knocking off any excess, then dip into batter and lift up with a fork, letting excess drain off and wiping against side of bowl to eliminate any thick drips. (Batter should completely coat the fish without looking clumpy.)
• Carefully lower fish into oil and fry, turning halfway through, until deeply browned and an instant-read thermometer inserted into the thickest part of each piece registers 125°F-130°F, 7-9 minutes. Using a slotted spoon, transfer to a wire rack set inside a baking sheet.
• Drain most of vinegar from cucumbers and toss in dill. Build sandwiches with fried fish, cucumbers, lettuce, and tartar sauce.
• Do Ahead
• Cucumbers (without dill) can be pickled 2 days ahead. Cover and chill.

GRILLED HALIBUT WITH INDIAN SPICES AND CORN RELISH

Steps:

• Combine cumin, turmeric, coriander, fennel, 1/2 teaspoon black pepper and 1/2 teaspoon salt or to taste. Rub fish steaks on both sides with juice of 1/2 lemon, then rub with all but 2 teaspoons of spice mixture. Refrigerate 3 hours.
• While fish marinates, heat 2 tablespoons ghee in a skillet, add ginger and onion and sauté until onion just starts to brown. Stir in remaining spices and sauté, stirring, until spices smell toasty, then add corn and juice of 1/2 lemon. Cook briefly and set aside.
• Remove fish from refrigerator and brush on both sides with remaining ghee or butter. Heat grill and oil grates. When hot, place fish on grill over medium-hot coals or gas fire and cook about 5 minutes. Use a spatula to turn fish and grill 3 to 4 minutes, until a little liquid just begins to pool on surface of fish and a paring knife inserted just at the bone can move flesh away from it easily. Salmon should be cooked about 3 minutes on each side. Remove fish to a warm platter or individual plates.
• Reheat corn mixture, adding cilantro and a couple tablespoons water to moisten it. Spoon corn on fish, garnish with wedges cut from remaining lemon and serve.

SPICE RUBBED SALMON WITH CUCUMBER RELISH

Steps:

• Preheat broiler.
• Combine first 6 ingredients, 1/4 teaspoon salt, and dried thyme; rub evenly over fish. Place fish on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork.
• Combine 1/4 teaspoon salt, cucumber, and remaining ingredients; serve with fish.