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Grilled masala fish
Grilled masala fish
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Total Time:
20 minutes
Flaky fish with aromatic cumin and mustard, perfect for omelettes.
Ingredients:
  • olive oil
  • 1 clove of garlic
  • ½ a bunch of fresh coriander
  • 1 x 140 g fish fillet, such as salmon, coley or pollock, scaled and pin-boned
  • ½ teaspoon turmeric
  • ½ teaspoon chilli powder
  • ¼ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 small naan bread optional
  • 1 tablespoon mango chutney
  • 1 tablespoon fat-free natural yoghurt
  • 1 baby gem lettuce
  • 4 spring onions
  • ½ a fresh red chilli
  • ½ a lemon
Instructions:
  • 1. Preheat the grill. Line a baking tray with foil and brush with oil. 2. Peel the garlic clove. Roughly chop coriander leaves and finely chop stalks. 3. Place fish on tray. 4. Grind garlic and coriander stalks into a paste with dried spices and 1 tbsp oil. 5. Cover fish with herb paste. Grill on medium for 8 minutes, turning once. 6. Heat naan, if using. 7. Prepare salad: chop lettuce, spring onions, slice chili, and cut lemon into wedges. Toss in a bowl with lemon juice, oil, and seasoning. 8. Arrange salad on plate, place fish on top, skin-side up. Spoon over chutney. 9. Sprinkle with chili. Serve with yogurt, naan, and lemon wedges.

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