Ingredients

The following ingredients have 6 Servings
  • 6 5 Ounces Yelloweye Fillets
  • 3 Tbsp Olive Oil (divided)
  • 3 Cloves Garlic (minced)
  • 2 Inches Ginger (grated)
  • 2 Tbsp Spanish Paprika
  • 2 Tbsp Cumin (divided)
  • 1 1/2 Tbsp Coriander (divided)
  • 1 Tbsp Turmeric
  • 2 Tsp Chili Powder
  • 1 1/2 Tbsp Garam Masala (divided)
  • 2 Tsp Salt
  • 1/2 Cup Plain Greek Fat-free Yogurt
  • 1 Whole Lemon (divided)
  • 1/4 Whole Cucumber (Peeled in ribbons)
  • 1/4 Cup Plain Greek Fat-free Yogurt
  • 1/2 Whole Lemon
  • 1 Tsp Salt
  • 1/4 Whole Red Onion
  • 1/4 Cup Red Wine Vinegar
  • 1 Tsp Sugar
  • 1 Tbsp Olive Oil

Instruction

  • Begin by cutting the yelloweye into equal fillets.  Combine all the remaining ingredients reserving 1/2 tbsp of the cumin, coriander, garam masala and 1/2 of the lemon.  Add the fish and coat on both sides.  Put in fridge for 60 - 120 minutes.Meanwhile, create the cucumber ribbons using a cheese peeler.  Combine the other ingredients in a bowl and drop in the cucumber ribbons.  This can be done 30 minutes before serving.30 - 45 minutes before serving, make the pickled red onions by putting all the ingredients into a low bowl.   Mix well and mix during the pickling process as well.In a cast iron skillet, add the remaining oil and reserved spices.  Cook for 1 minute to let the spice flavors release.  Add the yelloweye and cook for 3 - 4 minutes per side.  To serve, place a few of the ribbons on a plate.  Top with the tandoori curry seafood, and then, the red onions.Enjoy!