Recipe By Jaxters
Ref: 713
Heading: Starters & Soups
Cuisine: Indian
Food Type: Seafood
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
8 Fresh prepared Sardines (2 each)
Paste
1 tbsp
Fresh ginger chopped
3 Garlic clove chopped
3 Dried red chilli
2 Cloves
1 tsp
Tamarind paste
1/2 tsp
Cumin seeds
1/2 tsp
Black peppercorns
1/2 Cinnamon stick
1 tsp
Rice wine vinegar
1 tsp
Brown sugar
1/2 tsp
Ground Turmeric
1/2 tsp
Salt
Salad
4 Fresh tomatoes chopped
1/2 Red onion finely sliced
2 tbsp
Fresh Coriander chopped
1 tbsp
Rice wine vinegar
2 tbsp
Extra virgin olive oil
1/4 tsp
Salt
Garnish
12 Fresh Curry leaves fried
1 Lemon or Lime wedges
Method
Step 1
First make the paste, place dried chillies into a small bowl & pour over some boiling water to cover & set aside for 15 mins, keep chilli water.
Step 2
Dry fry cloves, cumin seed & the cinnamon until it starts to smoke as you shake the frying pan, then either crush in a pestle & mortar or in a spice grinder to a course powder.
Step 3
In a mini food processor place ginger, garlic, soaked chilli, tamarind paste, sugar, vinegar, ground spices & the turmeric plus a little splash of the chilli water, then blitz to a loose paste consistency like tooth paste, add more water to achieve this if required.
Step 4
Cut 3 slashes down each flank of the fish, then rup paste into the slashes & rub into the stomach carvery of the fish, then place fish in a bowl cover with cling film & place in the fridge for at least 6 hours or overnight.
Step 5
Place all salad ingredients in a bowl & mix.
Step 6
To cook either place under a hot grill or shallow fry for about 3 mins per side until fish is just cooked in the middle.
Step 7
Place 2 fish on a serving plate & garnish & serve salad in a small bowl for each serving.
Suggestion & Tips
Mackerel also works very well.