Dry Spicy Masala Fish

INGREDIENTS

5 ml chilli powder5 ml ground jeera (cumin)5 ml freshly ground black pepper10 ml crushed garlic5 ml garam masala1 green chilli, crushed10 ml chopped dhania (coriander) (coriander) leaves20 ml lemon juice1 kg filleted kingklip, hake or gurnards cooking oil for shallow frying

METHOD

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.

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