5 ml chilli powder
5 ml ground jeera (cumin)
5 ml freshly ground black pepper
10 ml crushed garlic
5 ml garam masala
1 green chilli, crushed
10 ml chopped dhania (coriander) (coriander) leaves
20 ml lemon juice
1 kg filleted kingklip, hake or gurnards cooking oil for shallow
Combine spices, dhania (coriander) leaves and lemon juice and rub into fish
fillets. Set aside to marinate for 15-20 minutes. Heat oil in a
heavy – based frying pan and fry fish for about 5 minutes on each
side. Keep cooked fillets warm while frying the rest.
Alternatively, place fillets in a baking tray, brush with oil and
grill or bake in a preheated oven fat 180c for about 15 minutes.
Serve with lemon slices.