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Recipe for :

Roasted Spicy Fish

This recipe comes from Ria Patel. Ria lives in Bangalore, India. She has no formal training in cooking but has learnt mostly from watching her mother cooking at home.

Her father was a Parsi (Zoroastrian), her mother is half Bengali (from Bengal) and half Malayali (from Kerala) and her husband is from Kerala. This interesting mix in her family has led to her becoming familiar with various cuisines from India - each region of India has its own special cuisine, and its own choice of spices and flavors.

Ria has worked in publishing mostly and cooking remains a strong hobby. Mostly, she cooks because she enjoys it and loves to have friends over to try out new dishes. Her favourite dishes to cook are curries of all kinds - mutton curry, fish curry, chicken curry and shrimp curry. She also loves Biryani which is basically any meat or vegetable cooked in spices and layered with rice. She has a collection of recipes from friends and family, some of which have being passed down through the generations, and she looks forward to sharing them.

Ingredients

2 whole pieces of fish (pomfret) or 1 kg fish fillet pieces
1 Green Pepper
A few coriander leaves
1 tsp Cumin powder
1 tsp chili powder
1/2 tsp ginger powder
6 cloves finely chopped garlic
1 tbsp of malt vinegar
1 tbsp Olive oil / any oil

Method
  • Chop the green pepper and coriander leaves small.
  • Add all the spices, vinegar and oil and mix together. Add salt. Smear on the fish and marinate for an hour.
  • Grease a baking dish, cover the marinated fish in foil and bake for 1/2 an hour.
  • Sprinkle with lemon juice.

Note:

If you don't want to bake this, you can just grill it in a non-stick pan.

Ria Patel

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