Momtezuma Tuatara
16-07-09, 03:44 PM
Some fish is so bland it's totally boring.
And Indian friend taught me this:
In a small jar, put 4 tbsps of oil, add:
1 tbs ground coriander
1 tsp ground cummin
1 tsp salt
1 tsp turmeric powder,
1 tsp finely chopped green chillies,
1 tsp finely choped red chillies
Crushed garlic to taste....
stir, and leave for everything to really infuse.
When bland, blah fish arrives, I take a knife, and spread some mix on one side of the fish, turn it onto a saved plastic bag, and spread the other side, and leave to stand for 30 minutes. Very important, the standing bit.
I heat oil and if I feel like it, put some fenugreek seeds and 3 cloves, and maybe mustard... sort of pop it, and then move bitty stuff out the way...
Mostly I just heat the oil, becuase the mix on the fish is enough.
I fry both sides of the fish on a medium heat, and eat. Or if I'm wanting a sause, I add 1 cup of a grated tomato - the fleshy sort like Blekli or oxheart, and then the juice of a lemon.
So this is how I get the fish to go down.
however, I also use this with snapper steaks. Snapper has a beautiful taste, but a thin layer of the mix actually enhances the taste.
And Indian friend taught me this:
In a small jar, put 4 tbsps of oil, add:
1 tbs ground coriander
1 tsp ground cummin
1 tsp salt
1 tsp turmeric powder,
1 tsp finely chopped green chillies,
1 tsp finely choped red chillies
Crushed garlic to taste....
stir, and leave for everything to really infuse.
When bland, blah fish arrives, I take a knife, and spread some mix on one side of the fish, turn it onto a saved plastic bag, and spread the other side, and leave to stand for 30 minutes. Very important, the standing bit.
I heat oil and if I feel like it, put some fenugreek seeds and 3 cloves, and maybe mustard... sort of pop it, and then move bitty stuff out the way...
Mostly I just heat the oil, becuase the mix on the fish is enough.
I fry both sides of the fish on a medium heat, and eat. Or if I'm wanting a sause, I add 1 cup of a grated tomato - the fleshy sort like Blekli or oxheart, and then the juice of a lemon.
So this is how I get the fish to go down.
however, I also use this with snapper steaks. Snapper has a beautiful taste, but a thin layer of the mix actually enhances the taste.