Fish fillets marinated with freshly ground green chutney paste and cooked.
CHUTNEY FISH
Ingredients
8 white fish fillets
Onion rings for garnishing
Mixed bell pepper curls for garnishing
Chutney
¼ cup fresh coriander
4-5 garlic cloves, finely chopped
3-4 green chilles, chopped
Salt to taste
2 tablespoons lemon juice
2 tablespoons grated dry coconut
1 tablespoon ginger-garlic paste
Method
1. To make chutney, blend together coriander, garlic, chillies, salt, 1 tablespoon lemon juice and 2 tablespoons water and coconut in a food processor. Add some more coriander, salt and ¼ tablespoon lemon juice and blend once again. Transfer the chutney to a bowl.
2. Apply salt, remaining lemon juice and ginger-garlic paste to fish fillets and marinate with chutney.
3. Place each fish fillet on an aluminium foil and cover from all sides.
4. Heat a non-stick pan. Place the fillets in the pan, cover and cook for 10 minutes.
5. Remove lid, flip the fillets, cover and cook for another 10 minutes. Remove from heat and transfer to a serving plate.
6. Remove fillets from aluminium foil, garnish with onion rings and bell pepper curls.
7. Serve immediately.
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