Indian Spiced Fish 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.

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 SPICED FISH IN CREAMY, YOGHURT SAUCE

Steps:

• Heat the butter and fry the onions until limp, add the green chilies and the ginger, fry for a few minutes Mix yoghurt, cream, turmeric, fenugreek and the cardamom, add this to the frying pan and simmer for 10 to 15 minutes.
• Add the fish to the sauce, simmer for another 10 minutes or until the fish is done Transfer to a serving dish and sprinkle the coriander over it.

SPICY WEST INDIES FISH

Steps:

• Soak the fish in lime juice for 30 minutes in a glass pan or non-corrosive dish.
• Remove the fish, reserving the juice.
• Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended.
• Place each fish fillet on an individual sheet of aluminum foil.
• Coat each fillet with the spice mixture.
• Sprinkle a tablespoon of the lime juice over each piece of fish.
• Wrap each fillet tightly in the foil.
• Remove the rack from the grill and lightly oil it with vegetable oil where the fish will placed.
• Make a fire in the grill and heat the coals until they become somewhat white with ash.
• Place the fish packets on the grill and cook for 5 minutes.
• Turn the fish packets and cook for another 3 minutes.
• Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking.

INDIAN-SPICED FISH CAKES

Steps:

• Boil the potatoes. Meanwhile, dry-fry the cumin seeds for a couple of secs in a large non-stick frying pan. When soft, drain the potatoes, return to the saucepan, add the cumin, onions, chilli and coriander with plenty of seasoning, then mash well. When cooled a little, beat in 2 tbsp of the egg, then carefully stir through the salmon. Shape into 4 rough cakes, then coat in flour. If freezing, freeze on a baking sheet until solid, then pack up.
• In the frying pan, melt the butter with the oil. Fry the cakes for about 2 mins each side until golden. Serve with the mayo, raita (recipe below) or mango chutney and some salad leaves.

INDIAN SPICED SALMON

Steps:

• Preheat oven to 200C/180C fan/gas 6. Mix the tamarind paste with the lime, sugar, salt, chilli powder, turmeric, garlic and ginger. Add enough water - you won't need much - to make sufficient marinade to coat the four pieces of fish. Turn the salmon over in the marinade, making sure it gets well coated, cover and put in the fridge for 1 hr (or 30 mins is fine if you're in a rush).
• Heat the oil in a large frying pan and add the chillies. Fry over a medium heat for 30-40 secs, then add the salmon fillets. Brown the fillets on each side (including the skin), then transfer them to a roasting tin. Spoon some of the chilli oil from the pan over them. Bake in the oven for 12 mins, or until the fish is cooked right through to the centre (check with the tip of a knife). Serve with rice, lime wedges and an Indian chutney.

INDIAN SPICED FISH WITH CORIANDER RICE

Steps:

• Combine ground coriander, garam masala, chilli powder and flour on a large plate and season with salt and pepper.
• Dust fish in flour mixture to coat both sides, shaking of excess.
• Heat oil in a large frying pan over moderately high heat and add fish skin side down and cook for 2-3 3 minutes each side or until just cooked (timing will depend on thickness of fish) and drain on paper towels.
• Meanwhile cook broccoli and peas in a medium saucepan of boiling water until just tender and then drain.
• Add vegetables and coriander to the rice and season with salt and pepper.
• Serve fish with rice mixture.