Ingredients (Serves 4-5)
Hammour fillet (120-150gm each) 4
Lemon juice 30 MI
Salt
Squeezed garlic juice 2 tsp
Turmeric powder ½ tsp
Chilli powder ½ tsp
Crushed peppercorns 1 tsp
Crushed fennel seeds 1 tsp
Tawa spice mix (stone flower, peppercorns, cumin seeds, coriander seeds, fennel seeds, green cardamom – blend into a fine powder) ½ tsp
Tomato garlic chutney 2 tbsp
Step one: Season the fish with lemon juice, salt, squeezed garlic juice, turmeric powder, chilli powder, crushed peppercorns and crushed fennel seeds.
‘Roughly chop the garlic then squeeze the juice out with your hand. If you use the chopped garlic itself, it will burn.’
Step two: Pan fry the fish skin-side down in a little oil on a moderate heat for three-four minutes, until the skin turns a golden brown colour.
Step three: Turn the fish over, sprinkle the tawa spice mix over the golden skin and place the whole pan into the oven for two minutes to finish.
‘In the restaurant, we serve this dish with a tomato and garlic sauce. This is a very traditional chutney in the south of India, where fish dishes are more popular.’
