100ml |
olive oil |
10 |
garlic cloves, crushed |
1 |
long green chilli, halved, seeded and finely chopped |
2 teaspoons |
ground tumeric |
2 teaspoons |
sweet paprika |
2 teaspoons |
fennel seeds, star anise, black peppercorns, coriander seeds |
3 teaspoons |
ground |
1/4 teaspoon |
cayenne pepper |
1 teaspoon |
ground cinnamon |
4 tablespoons |
tomato paste (concentrated purée) |
1/2 |
lemon, juice only |
4 teaspoons |
caster (superfine) sugar |
|
sea salt, for seasoning |
|
freshly cracked black pepper, for seasoning |
8 x 200g |
cutlets of snapper, barramundi or other white fish of your choice |
1 |
bunch of coriander, to garnish |
|
Spiced Israeli couscous, to serve |