Ingredients

The following ingredients have 4 Servings
  • 2 tbsp Kashmiri chilli powder (see note)
  • 1 tbsp semolina
  • 1 tsp fish masala powder (see note)
  • 2 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp finely ground black pepper
  • 8 whole yellowtail scad or sardines, cleaned
  • 40 gm coconut oil
  • 2 sprigs curry leaves
  • To serve: naan and lime wedges (optional)
  • 2 Lebanese cucumbers, coarsely chopped
  • 1 apple cucumber, peeled, coarsely chopped
  • ½ iceberg lettuce, cut into thin wedges
  • ½ cup (loosely packed) coriander, torn
  • 2 spring onions, thinly sliced
  • 1 tsp cumin seeds
  • Juice of 2 limes
  • 1½ tbsp grapeseed oil

Instruction

  • Combine chilli, semolina, fish masala powder, coriander, turmeric and pepper in a small bowl, and season to taste. Rub into fish and set aside.
  • For cucumber and iceberg salad, combine cucumber, iceberg, coriander and spring onions in a bowl. Dry-roast cumin seeds in a small frying pan until fragrant (30 seconds). Transfer to a mortar and pestle and coarsely crush, transfer to a bowl and whisk in lime juice and oil, season to taste and toss with cucumber mix.
  • Heat coconut oil in a large, deep-sided frying pan, add some curry leaves, then fry fish in batches, turning once, until golden and crisp (3-5 minutes). Wipe out pan with absorbent paper and repeat with remaining fish and curry leaves. Serve hot with cucumber and iceberg salad and lime wedges.