Recipe for Seared Kingfish or Pomfret fish, (Fish masala fry)

Ingrediants:

2 x ¾ inch (2cm) cutlets white fish

½ teaspoon garlic, crushed

¼ teaspoon ginger paste - (crush some fresh ginger root with a pestle and mortar and make paste - add a little water if the ginger is dry)

¼ teaspoon crushed pepper powder

½ teaspoon turmeric powder

¼ teaspoon chilli powder

¼ teaspoon salt

1 teaspoon white vinegar or lemon juice

½ teaspoon cumin seed paste (always make paste with a little water)

Put all the ingredients except the fish and vinegar onto a plate in a little pile. Sprinkle over the vinegar and mix to a paste (masala) with the fingers. Pat the masala evenly over the sides of the fish and marinade for minimum 30 minutes and better still for four to five hours.

When ready to Fry: Put two tablespoons of oil in a pan on a high heat. Sprinkle the fish with an extra little pinch of salt on both sides. Reduce the heat and add the fish to the pan.

Dip fish in oil on one side, turn over onto the other side and back again so it doesn’t stick to the pan. Increase the heat to a medium flame and cook for five minutes on one side, then five minutes on the other.