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1 small onion, coarsely chopped
4 cloves garlic, peeled
1 piece fresh ginger, 5cm long peeled
1 tsp turmeric
2 tsp chili powder
salt, to taste
4 red mullets
vegetable oil, for shallow frying
1 tsp cumin seeds
3 green chilies, finely sliced
lemon wedges, to serve
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Method :
Using a food
processor, grind the first 6 ingredients to a smooth paste. Make gashes
on both sides of the fish and rub them with the paste. Leave to rest for
1 hour. Lightly pat the fish dry with kitchen paper without removing the
paste. Excess fluid will be released as the salt dissolves. Heat the oil
in a large frying pan and fry the cumin seeds and chilies for about 1
minute. Add the fish and fry on one side without overlapping. When the
first side is sealed, turn the fish over very gently to ensure they do
not break. Fry until they are golden brown on both sides, drain well and
serve hot with lemon or lime wedges.
Rice and
dipping sauce are the prefect table partners to this dish which has
origins that can be traced back to the shores of Southern India.
Serves 4 - 6
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