♦ Salt
♦ Turmeric powder
♦ Garam masala
♦ Fresh chillies ground
♦ Tamarind extract
♦ Fresh chillies slit lengthways
♦ Fried curry leaves
♦ Red (Spanish) onions, sliced
♦ 2-inch squares of barramundi
♦ Fine to medium coarse semolina
♦ Oil for frying
♦ Lemon juice and chopped parsley for garnish
Method
1. Add salt, turmeric, garam masala, ground chillies and tamarind extract in a bowl and mix all spices into a masala or marinade.
2. Coat each fish piece in the masala (apply masala on both sides or just one if you prefer).
3. Dust fish in semolina
4. Add oil to hot pan and heat until it starts smoking. Place each fish piece in the hot oil and cook until the semolina is golden
5. Carefully turn fish over to cook both sides evenly, taking care not to damage semolina crust.
6. Fry until fish crust turns a dark golden colour and afterwards drain oil from each piece of fish.
7. Prepare bed of Spanish onion and chopped coriander, fried curry leaves with a dash of lemon juice to serve.
INGREDIENTS For the Pecans 50 g hard jaggery 1/4 tsp fennel seeds 1/4 tsp cardamom seeds 40 g pecan halves For the garnishes For Saffron Mango Yogurt 1 tbsp milk pinch sugar small pinch saffron 1 mango, peeled and cut into…
Rose & Almond Ice-Cream This light rose flavoured creamy ice-cream is deceptively easy to make. Ingredients 2 ½ cups milk 1 tbsp corn flour 5 tbsp sugar 1/2 cup fresh cream 8 to 10 red rose petals 2…
