INFO
Flabergast by this one.
Details
Ingredients
- 1 large sea bass or sea bream
- 2 shallots
- 8 Cloves of garlic
- 4-5 cm (2 in) of fresh ginger
- 2 Tsp Chili Powder like Deggi Mirch Chilli powder
- 1 Tsp of Paprika
- 1 Tbsp of black peppercorn
- 2 tsp of ground coriander
- 2 tsp of ground cumin
- 0.5 Tsp of Tumeric
- 50 g of coconut oil (did not have any, used olive oil)
- A handful of fresh curry leaves (substituted by dry one)
- 2 lime + extra wedges to serve
- Salt & Pepper
Method
- You can do this on the BBQ or in the oven at 220C/425F, either work
- Clean the fish, dry it, then slice the meat with large knife cuts (criss-crossed)
- Prepare the masala in a food processor
- Peel and cut the shallot
- Peel the garlic
- Peel and finely dice the ginger
- Chili powder
- Paprika
- black pepper
- Ground coriandr
- Cumin
- Tumeric
- Oil
- Shred to a paste, it will be quite thick
- Cut 1 or 2 sheet of aluminum foil, larger than the fish
- Place the fish on the foil
- Salt and pepper on the fish
- Smear the masala paste on the fish, drive some into the cut you made, on both side
- Cover with 2 more sheets, then crimp the foil to seal it
- Chill for 2 hours, overnight is better
- Pre-heat oven or bbq
- place the wrapped fish over the grill or in the oven, laying a baking tray over the fish, cook/grill for 10 mn
- Turn the fish over, cover with the baking tray, cook for at least another 10-20 mns
- Remove the top foil, in the oven turn the grill on, then wait for the masala to be a bit crispy.
Quick View
| Traditional | |
|---|---|
| Serve | 2 |
| Preparation Time | 10 mn + 2 h rest |
| Cooking Time | 30-40 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special | Aluminium foil |