Simple, quick -- and a fantastic way to liven up white fish fillets. The dense texture of meaty halibut steaks or fillets works particularly well here. The trick with this recipe is to have your frying pan (skillet) and oil quite hot to start with, to add your fish skin-side down and to resist turning it too soon. Follow these pointers and you'll end up with a deliciously crispy skin and moist, spice-infused fish beneath.
2 teaspoons lemon juice
2 cloves garlic, crushed with salt
1 teaspoon salt
2 1/2 teaspoons dhana jiru
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
2 tablespoons tomato puree (paste)
2 tablespoons groundnut (peanut) oil, plus extra for frying
lemon wedges to serve
8 ounces cumin seeds
Heat a large, preferably non-stick, frying pan (skillet). When it is hot, use the remaining oil to cover the base of the pan in a thin film. Add the fish, placing it skin-side down. Leave it to cook, without turning, until the underside is crisp -- about 2 minutes if the pan is nice and hot. Then turn the fish and immediately reduce the heat to medium-low. Cook until the fish is done -- timing will depend on the thickness of the fillets. The fish should just turn opaque all the way through. Remove to a warm plate lined with kitchen paper. Serve hot, with lemon wedges.
To make dhana jiru:
Preheat your oven to 350°F. Scatter the seeds on a baking tray (pan), then put the tray into the hot oven. Roast the spices for 5 minutes (use a timer if you're likely to forget). Remove the tray from the oven and allow the spices to cool completely. Grind to a fine powder in small batches using either a coffee grinder or spice mill.
Ease of Preparation: Moderate
Preparation Time: 20 min
set fish aside for 20 min
Cook Time: 15-20 min
Servings: for 4 as part of a larger meal
Recipe By: Simon Daley with Roshan Hirani
From: Cooking With My Indian Mother-In-Law
Used with permission of Pavilion