Chilli and tamarind barbecued fish
By: Gary Rhodes From: Rhodes Across India
- Prep time:
- 10 mins
- Cook time:
- 5 mins
- Serves:
- 2
Mild Kashmiri chillies give a little heat while tamarind gives a sweet and sour note to this Pomfret Recheado, from Ananda Solomon
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Ingredients
- 6 dried Kashmiri Chillies, (halve quantity if not Kashmiri)
- 1 tsp Cumin seeds
- 1 tsp Black peppercorns
- 1/2 tsp Turmeric
- 2 cloves Garlic, chopped
- 2 Onions, chopped
- 2 tsp tamarind pulp
- ½ tsp Sugar
- 1 tbsp Cider vinegar, or Goan vinegar
- 4 pomfret or John Dory fillets, skin removed
- rice flour, for dusting
Method
1. Soak the chillies in a little warm water for 10 minutes, drain. Remove the seeds then put them in a food processor with the cumin seeds, peppercorns, turmeric, garlic, onion, tamarind, sugar and vinegar. Blend until it becomes a smooth paste - season with salt.2. Spread a thin layer of the spice paste over one side of the fish fillets. Dust with a little rice flour, then repeat on the second sides.
3. Cook under a preheated grill or on a barbecue for 1-2 minutes on each side.
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