Coconut and chilli pan-fried halibut

Coconut and chilli pan-fried halibut

By
From
Indian Food Made Easy
Serves
2
Photographer
Vanessa Courtier

This delicious recipe is my own version of the traditional Keralan way of frying fish. It works beautifully with any firm white-fleshed fish, so find out what is fresh at your local fishmongers. The dish isn’t as spicy as it might first appear as the cooking mellows the flavours and they form only a thin coating on the fish.

Ingredients

Quantity Ingredient
2 halibut steaks or other firm white fish
2 heaped tablespoons desiccated coconut
2 heaped tablespoons flour
1 1/2 tablespoons vegetable oil
1/2 lemon, to serve

Marinade

Quantity Ingredient
3/4-1 large fat red chilli, seeded and roughly chopped
10g fresh ginger, peeled and roughly chopped
10g garlic, peeled and roughly chopped
2 teaspoons white wine vinegar
2 teaspoons coriander powder
8 fenugreek seeds
salt, to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon vegetable oil

Method

  1. Pound or blend together the marinade ingredients to make a fine purée. Over-season the mixture slightly as it will be absorbed by the fish. Place the fish in the marinade in a non-metallic bowl and leave for at least 30 minutes.
  2. Mix together the coconut and the flour. Maintaining a generous coating of the purée, coat both sides of the fish steaks well in the dry mixture.
  3. Heat the oil in a large non-stick saucepan and, when hot, add the fish. Cook on a low heat without moving the fish for 4 minutes, then turn over and cook on the other side for a further 3–4 minutes or until done. Squeeze some lemon juice over the fish and serve hot with a salad.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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