A summery fish dish with an Indian twist.
|4||Fish fillets, firm fleshed such as hapuku (Main)|
|1 Tbsp||Garam masala|
|2 tsp||Turmeric (Main)|
|1 cup||Yoghurt (Main)|
|½ Tbsp||Lemon juice|
|3||Shallots, finely sliced (Main)|
|1 splash||Rice bran oil, or use grapeseed oil|
|1 bunch||Fresh mint, to garnish (Main)|
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- Put the fish fillets into a bowl. Combine the garam masala, turmeric and yoghurt together. Add the lemon juice and salt to taste. Spoon over the fish, turning to ensure the fish is well covered. Leave for 1 hour (this is preferable but not essential).
- Preheat oven to 200C. Transfer the fish to a baking dish and cook for 20 minutes.
- Heat a small frying pan, cover the base with oil and cook the shallots until golden and crispy - approximately 15 minutes. Serve the fish topped with the shallots and garnished with fresh mint.