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
|Lemon. Diced To Season||1|
|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|
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.
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Produced from a blend of three classic Barrosa varieties, Semillon, Sauvignon Blanc and Riesling, these fruits are harvested at night to retain the crisp, tropical aromas and citrus fruit flavours. A fresh and distinctive Australian wine.