Coriander and Chili Fish Recipe

Coriander and Chili Fish Recipes

Ingredients :

800 g

4 teaspoons

85 g



225 ml

white fish fillets, such as monkfish, sole or plaice

lemon juice

coriander leaves

fresh green chilies, seeded and chopped

cloves garlic, crushed

natural yoghurt

vegetable oil for deep frying

lemon wedges and coriander leaves, to garnish

salt and pepper

Method :
  1. Trim any skin and bones from fish, then cut flesh into 2.5 x 7.5 cm (1 x 3 in) strips.
  2. Spread fish strips in a shallow non-metallic dish and sprinkle with lemon juice and salt and pepper.
  3. Set aside in a cool place.
  4. Put coriander, chilies, garlic and 1-2 tablespoons water in a blender or food processor fitted with a metal blade and process until smooth, frequently scraping mixture down from paste, place in a shallow dish and stir in yoghurt.
  5. Heat oil in a deep frying pan to 180oC (350oF) or until a cube of day old bread browns in 35 seconds.
  6. Drain fish and pat dry with absorbent kitchen paper.
  7. Dip strips in yogurt mixture, coating them all over, and fry a few at a time for 2-3 minutes, until golden brown.
  8. Drain on absorbent kitchen paper, then serve at once, garnished with lemon wedges and coriander leaves.

Serves 4

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