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4 whole fish, such as mackerel, trout,
grey mullet or blue fish, each weighing about 225g, cleaned
4 dill sprigs
4 lime slices
55ml vegetable oil
spring onions, sliced
piece fresh root ginger, grated
4 clove garlic, crushed
1 cm mustard seeds
11 cayenne pepper
1 tsp tamarind paste
1/4 tsp tomato puree
1 tbsp dill sprigs and lime slices, to
garnish
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Method :
Wash fish and
pat dry with absorbent kitchen paper. Slash 2 or 3 times on each side,
tuck a sprig of dill and a lime slice inside each fish, then set aside.
Heat 2 tablespoons of oil in a small pan. Add onions and cook, stirring
for 2-3 minutes, until softened. Add ginger, garlic and mustard seeds
and fry for 1 minutes more, until mustard seeds start to pop. Stir in
cayenne pepper, tamarind paste, tomato purée and 85 ml water. Bring to
the boil and simmer, uncovered for about 5 minutes, until thickened
slightly. Meanwhile, heat grill. Place fish on grill rack, brush with
remaining oil and cook for about 5 minutes on each side, basting
occasionally with oil, until flesh flakes easily. Serve hot with sauce,
garnished with dill and lime slices.
Serves 4
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