serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 2 tsp Kashmiri chilli powder
- 1½ tsp ground turmeric
- 1 tsp roasted and ground cumin seeds
- 2 tsp fine sea salt
- Juice of 2 limes, plus extra wedges to serve
- 750 g skinless hake fillets, cut into 5–6 pieces (each about 10 cm x 6 cm) (see Note)
- ¼ cup melted coconut oil or sunflower oil
Marinating time: 10 minutes
Instructions
- Mix the chilli powder, turmeric, cumin, salt and lime juice together in a small bowl.
- Put the fish on a tray and, using your fingers, rub the paste all over each piece so that the pieces are evenly coated – it’s a good idea to wear disposable gloves for this. Leave to one side for 10 minutes.
- Heat the oil in a frying pan on a medium heat and cook the fish for 2–3 minutes on each side, until the spices darken and the flesh flakes easily. You might need a minute longer depending on the thickness of the fillets. Serve straight away with lime wedges for squeezing over.
Note
My friend Yael Jhirad made this simple and delicious snack for me at her home in Alibag, a balmy coastal town about an hour’s ferry ride from Mumbai, across the Arabian sea. She used rawas – a local white fish, known colloquially as Indian salmon, even though it has nothing in common with the Atlantic variety that we’re familiar with. Any firm-fleshed white fish will hold up well to this winning blend of spices, though.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
