Spiced Indian Fish with Crispy Crust

Delicious fish with the aroma of Indian spices. Fish prepared according to this recipe turns out unusually tender, with a crispy, spicy crust. The combination of spices and spices gives a simple dish a unique exotic aroma.
cook time: 30 min
Owen Truitt
Spiced Indian Fish with Crispy Crust

Nutrition Facts (per serving)

199
Calories
11g
Fat
4g
Carbs
10g
Protein

Ingredients (4 portions)

Basic:

Garlic 3 clove
Salt to taste
Lemon juice 2 tbsp
Ginger 1 tsp
Caraway 1 tsp
Vegetable oil (for frying) 2 tbsp
Hot pepper to taste
Fish fillet (you can take any sea fish, such as tilapia or catfish) 500 g
Turmeric 1 tsp
Green cilantro 1 bunch
Shallot 2 pc
Fennel 1 tbsp

Recipe instructions

Step 1

Step 1
For the marinade, cut the onion into small pieces and remove all the seeds from the hot pepper. Peel a small piece of fresh ginger and grate it.

Step 2

Step 2
Grind onion, garlic, hot pepper, cilantro and all spices in a blender until pureed. Add two tablespoons of fresh lemon juice. If the marinade turns out to be too thick, you can add a couple of tablespoons of water.

Step 3

Step 3
Rinse the fish fillet, dry it with a paper towel, brush with marinade on both sides and leave for 10-15 minutes so that the fish is saturated with the aroma of spices and herbs.

Step 4

Step 4
Heat a few tablespoons of vegetable oil in a frying pan and fry the fish over medium heat, 4-5 minutes on each side.

Step 5

Step 5
Transfer the fish to a paper towel to absorb excess fat and serve. You can prepare rice or vegetable salad as a side dish.

Additional rubrics

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