Fish - Steamed & Grilled - in green masala

The Dangri fish (Baramundi in english) is a fish very fondly eaten in Australia. It most commonly is caught near the Karachi shores in the winter. It is characterized as a white fish with a very mild flavour, i.e it is not very fishy and therefore popular with a large populace. This fish is known for its high Omega 3 content, which is very good for old and young alike for building immunity against illnesses.

 

My nephew, Arij, caught Dangri during one of his fishing treks & shared a few fillets for an afternoon meal. He also provided the excerpt above. It was a fun, noisy afternoon with children, food aromas & entertaining chatter.

 



 

Serves: 3-4

 

Ingredients:

 

Fish: 1 kg Fillet of King Fish or Tilapia

Cilantro: 1/2 cup

Capsicum: 1/2 cup de-seeded and chopped

Green chillies: 3 to 4

Garlic cloves: 5 to 6 peeled

Turmeric: 1/2 tsp

Lemon or lime juice: 2 to 3 tbsp

Salt to taste

Cumin seeds: 1/2 tsp, roasted and crushed

Coriander seeds: 1/2 tsp, roasted and crushed

Cumin seeds: 1/2 tsp

Mustard seeds: 1/4 tsp

Curry leaves: 5 to 6

Ghee or butter: 1 tbsp

Oil: 1 tbsp

Directions:

1. Blend the cilantro, green chillies, capsicum and garlic to a fine paste.
2. Add lemon juice, lemon rind, salt, turmeric, and crushed cumin and coriander.
3. Marinade the fish in the above, for half hour.
4. The fish can be steamed in a steamer or
5. Pre-heat the grill to medium high, drizzle with oil, add a few lemon slices to the grill, and grill the fillet for three minutes each side.  More grill time may be required if the fillets are thick.
6. Place the fish on the serving platter or dish.
7. Heat butter or ghee in a small pan, add the cumin, mustard seeds, and curry leaves till the leaves wilt. Drizzle over the fish, add fresh lemon and serve.