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Fast and tasty
Fish in Indian marinade

Indian-Spiced Fish

Wonderful fish fragrant with Indian spices. Cooked this way, the fish turns out remarkably tender, with a crisp, spicy crust. The blend of spices gives a simple dish a one-of-a-kind exotic aroma.

Rookwood

Recipe author

Composition / ingredients

Servings:

Fish fillet (any white fish works — tilapia or catfish, for example)

500

Shallots

Lemon juice

Cumin

Fennel seeds

Ginger

Garlic

Hot chile pepper

Turmeric

Fresh cilantro

Salt

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 10 g

Fats 44 % 11 g

Carbohydrates 16 % 4 g

196 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

For the marinade, cut the shallots into small pieces and seed the chile pepper. Peel a small piece of fresh ginger and grate it.
Step 2:

Blend the shallots, garlic, chile pepper, cilantro, and all the spices into a purée. Pour in 2 tablespoons of fresh lemon juice. If the marinade is too thick, add a couple of spoonfuls of water.
Step 3:

Rinse the fish fillets, pat them dry with a paper towel, coat both sides with the marinade, and let sit for 10–15 minutes so the fish soaks up the aroma of the spices.
Step 4:

Heat a few tablespoons of vegetable oil in a skillet and fry the fish over medium heat, 4–5 minutes per side.
Step 5:

Transfer the fish to a paper towel to blot the excess oil, then serve. Rice or a vegetable salad makes a good side.