Fish combines very well with spices to create a little bit of spicy heaven. This is a great dish to prepare ahead and cook at the last minute.
Serves 4
Ingredients
- 4 hake or firm, white, fish steaks or fillets, from a sustainable source
- 30 ml sunflower oil
- 2 limes or lemons, cut in halves or quarters
Spice mixture:
- 10 ml cumin seeds
- 10 ml coriander seeds
- 15 ml fennel seeds
- 1 dried red chilli
- 5 ml cayenne pepper
- 50 ml turmeric
- 2 ml chilli flakes Juice and rind of l lemon
- 150 ml plain yoghurt
- 20 ml freshly grated ginger root
- 4 spring onions, chopped
- 15 ml fresh, chopped coriander
Method
- Make spice mixture: Roast cumin, coriander and fennel seeds in a dry frying-pan; add in the red chilli. Cook until you can smell the aroma of the spices. Add in cayenne pepper, turmeric, and chilli flakes; stir-fry for a further minute. Grind in a pestle and mortar or electric spice mill.
- Mix ground spices into the lemon juice and rind, together with yoghurt, ginger, spring onions, and coriander.
- Marinate fish in this mixture for 2 – 4 hours, or overnight.
- Preheat the grill. Remove fish from the marinade. Place fish on a lightly greased baking tray, or on a baking mat. Pour over any remaining marinade.
- Grill for 10 – 12 minutes. 6. Serve with lime or lemon halves or quarters and rice.
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