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