Author Notes: Today’s recipe, Indian style fried snapper, is an adaptation from Paul Mercurio’s cookbook ‘Mercurio’s Menu’. Red snapper is a beautiful fish for frying, grilling purposes and being locally sourced, I know I get a fresh catch all the time which really reflects in the taste. —Dhanya Samuel
Serves: 2
Ingredients
For the fish
-
1
whole red snapper
-
dashes Salt
-
1
teaspoon cumin seeds
-
1/2
teaspoon mustard seeds
-
3
curry leaf sprigs
-
5
tablespoons Vegetable oil
For the marinade:
-
2
shallots
-
4
garlic cloves
-
2
lemongrass stems
-
1
teaspoon fresh turmeric, chopped
-
2
big red chillies
Directions
For the fish
- Clean, wash and pat dry the fish.
For the marinade:
- Prepare the marinade by pounding all the ingredients together in a mortar and pestle. It has to be a coarse paste.
- Season the fish with salt and then apply the marinade. Keep for at least 6 hours, preferably overnight.
- In a pan, heat oil, crackle mustard seeds and add the cumin seeds. Slide the fish in and cook for 5-6 minutes on one side.
- Gently turn over and add the curry leaves on top. Cook covered for another 5-6 minutes or till the fish is done.
- Serve hot with lemon wedges.