You can use any fish here. I made this with a generous plumpy salmon on Mother’s Day, a clean mango ribbon salad, coriander lime chickpeas and Peshwari naan. However, sea bass this evening served with pistachio, coriander and cinnamon raisin rice and greens was equally as delicious and adoring. Both with this creamy, cooling cardamon laden, lime spiked yoghurt splashed slap-handedly over the spicy garam marsala crust is enough to satisfy even the most adoring Indian take-out stalker.
- 2 x salmon or seabass fillets
- 1 tbsp garam masala
- 1 tbsp olive oil
- 150g natural yoghurt
- Juice and zest 1 lime
- 1 tsp ground cardamon
- Mix together the garam masala and oil in a bowl and coat the fish fillets with your hands. Set aside in the fridge to marinade for 2 hours or so
- Meanwhile, mix together the yoghurt, lime zest and juice and the cardamon. Season and taste.
- If using salmon, preheat the oven to 200°C. When ready to cook, bring a frying pan up to a high heat. Add 1tbsp of olive oil.
- When hot, add the fish skin side down and hold down to prevent the skin curling up.
- Fry for 2 minutes until eh skin is lovely and crisp. If using sea bass, fry until just cooked and turn onto the flesh side to finish cooking for the final minute (about 3 minutes cooking in total). If using salmon, fry until the skin is crisp and then place in the hot oven for about 7 minutes depending on their size. If they are thick fillets (2inch or so) allow this time. If thinner (1cm or so) allow about 5 minutes, Do not overcook!
- Serve the spicy, warm and soft fish fillets with a spoonful of creamy yoghurt and scattering of fresh coriander leaf.