Spicy Zesty Masala Fish

This is something my mum cooks up in minutes for my dad when he's feeling peckish, and I love it too, I never liked fish until I tried this dish so give it a go.

Method

Add all ingredinets to a small bowl with oil and mix to a paste. Marinade the the fish in he paste. 2 hours is great.

Pan fry the fish in a little oil, 4 mintes on each side.

Toast the mini pittas, and spread with margerine, if desired.

Serve fish with coriander and squeeze of fresh lemon with fresh toasted pitta

Ingredients

Ingredients

Lemon. Diced To Season 1
Mini Pittas 2
Fresh Coriander To Seasom 1 Bunch
Fish Of Your Choice. (I Like Salmon) 4 Fillets
Olive Oil 2 Tbs
Garam Masala Powder 1 Tsp
Salt 1 ½ Tsp
Ground Coriander And Jeera Powder (dhanna Jeeru) 2 Tsp
Red Chilli Powder 1 Tsp
Tumeric Powder 1 Tsp
Ginger Paste 1 Tsp
Garlic Paste 1 Tsp
Green Chilli Paste 1 Tsp
Margerine

Hints 'n' Tips

my mum marindes a whole bunch of fillets and puts them in the freezer and just takes them out as and when needed. Great with pitta or green salad and cherry tomatoes.

Accompaniment

Cobra Beer 330ml

Lord Karan Bilimoria founded Cobra Beer in 1989. He launched Cobra Beer when he realised that Britain deserved a better, smoother, less gassy lager. Not just smoother, but one which complemented food, and could appeal to both ale and lager drinkers alike.