Spicy fried fillets of fish

Name: Spicy fried fillets of fish
Cuisine: Indian
Ingredients: vegetable or coconut oil; vegetable or coconut oil; ½ tablespoon ground turmeric; 4 teaspoons white vinegar (rice vinegar would be good); 4 teaspoons white vinegar (rice vinegar would be good); 50 g/2 oz root ginger, peeled and chopped; 50 g/2 oz red shallots or onion, chopped; 50 g/2 oz red shallots or onion, chopped; 50 g/2 oz green chillies; salt; juice of 2 lemons; 800 g/1¾ lb boned and skinned fillets of fish, cut into pieces about 7.5 cm/3 inches by 4 cm/1½ inches and 12 mm/½ inch thick

Meen varuval

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

Any firm-fleshed fish, such as salmon, swordfish or monkfish, can be used for this dish but the fillets must come from a big fish.

Ingredients

800 g/1¾ lb boned and skinned fillets of fish, cut into pieces about 7.5 cm/3 inches by 4 cm/1½ inches and 12 mm/½ inch thick
juice of

Asia
India
Fish course
Gluten-free
Pescatarian

Method

Season the fish fillets with the lemon juice and some salt and set aside while you blend the chillies, shallots onion, ginger, vinegar and turmeric to a thick paste, adding a drop of water if necessary.
Coat the fish fillets on both sides with this paste. In a frying pan, heat some oil and shallow-fry the fish until crispy on both sides.