Indian Spice-Crusted Fish

Ben O'Donoghue

Ingredients:

Serve 4

  • 4 thick King salmon or Atlantic salmon
  • Vegetable oil
  • Lime wedges

Marinade

  • 2 pinches of salt
  • 2 teaspoons chilli powder
  • juice of 1 lime
  • 1 teaspoon sugar
  • 2 teaspoons garlic paste
  • 2 teaspoons ginger paste

Crust

  • 180g white split peas (urad dal)
  • 1 tablespoon yellow split peas (chana dal)
  • 1 teaspoon fennel seeds
  • ½ teaspoon cumin
  • 1 teaspoon black peppercorns
  • ½ teaspoon chilli flakes
  • 20 freshly dried curry leaves
  • 2 tablespoons chopped
  • coriander leaves

Method:

  1. Place all the marinade ingredients in a food processor and purée.
  2. Rub the fish fillets with the marinade.
  3. Toast the crust ingredients, except the curry leaves and coriander, in a pan until the split peas turn golden and the spices release their aromas. Leave to cool, then pound in a mortar until you have a fine crumb. Crumble in the curry leaves and chopped coriander.
  4. Roll the fish in the crust mixture.
    Prepare your barbecue for direct grilling over a medium–high heat.
    Add vegetable oil and cook the fish for 4–5 minutes on one side,
    then turn and cook for 3–4 minutes on the other.
  5. Serve with lime wedges.

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