Christmas

Indian Style Fried Snapper

June  2, 2015
Author Notes

Today’s recipe, Indian style fried snapper, is an adaptation from Paul Mercurio’s cookbook ‘Mercurio’s Menu’. Red snapper is a beautiful fish for frying, grilling purposes and being locally sourced, I know I get a fresh catch all the time which really reflects in the taste. —Dhanya Samuel

  • Serves 2
Ingredients
  • For the fish
  • 1 whole red snapper
  • Dash Salt
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 3 curry leaf sprigs
  • 5 tablespoons Vegetable oil
  • For the marinade:
  • 2 shallots
  • 4 garlic cloves
  • 2 lemongrass stems
  • 1 teaspoon fresh turmeric, chopped
  • 2 big red chillies
In This Recipe
Directions
  1. For the fish
  2. Clean, wash and pat dry the fish.
  1. For the marinade:
  2. Prepare the marinade by pounding all the ingredients together in a mortar and pestle. It has to be a coarse paste.
  3. Season the fish with salt and then apply the marinade. Keep for at least 6 hours, preferably overnight.
  4. In a pan, heat oil, crackle mustard seeds and add the cumin seeds. Slide the fish in and cook for 5-6 minutes on one side.
  5. Gently turn over and add the curry leaves on top. Cook covered for another 5-6 minutes or till the fish is done.
  6. Serve hot with lemon wedges.

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