Name: Sindhi barbecued fish (Tossed in rice flour)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Cuisine: Pakistani
Ingredients: 2 tbsp rice flour; 50 ml/2 fl oz/scant ¼ cup vegetable oil, for drying; 1 bay leaf; juice of 1 lime; ½ tsp cumin seeds; 4 large white fish fillets such as plaice or haddock; 1 tsp salt; 1 cm/½-inch cinnamon stick; 2 garlic cloves; 2 tsp fennel seeds; 1 tsp ground turmeric; 1 tsp chilli powder; 2 red chillies, deseeded; 1 tbsp coriander (cilantro) seeds; 2 tbsp water

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

This recipe is inspired by a dish from the Sindh province using palla (a type of fish rarely found outside South Asia), which is coated with a delicious crusty blend of spice. You can use fillets of white fish such as plaice, haddock or coley. And you can also try using the spice mix on a whole fish before baking or frying.

Ingredients

1 tbsp coriander (cilantro) seeds
2 tsp fennel seeds
1

Method

Grind the coriander seeds, fennel seeds, bay leaf, cumin seeds and cinnamon together in a spice grinder until finely ground. Add about 2 teaspoons of this spice blend to a mortar and pestle with the salt, garlic, red chillies, turmeric and chilli powder and grind into a fine paste while adding lime juice to moisten. Add the rice flour and the water and mix together into a thick paste. Put the p