Zaal Maas Biran, Hot Fried Fish. This dish is cooked with Snappers, but could be cooked using Brim, Mackerel or Sardines etc. The Fish is first rubbed with a selection of spices then deep fried and lastly steamed over an onion and spinach gravy. The crisp fish is so complimented by the moisture of the gravy and the spices refresh your senses as soon as you smell the aroma. Just to complete the meal add Plain Rice and Mishail Bhaji. And VOILA, an elegant meal to impress anybody or even just your own belly!
Serves: 5
Duration: 45 Minutes
Ingredients:
Fish
5 Snappers
1 ½ tsp. Salt
2 tsp. Chilli Powder
1 tsp. Paprika
½ tsp. Turmeric
2 tbsp. Lemon Juice
Sunflower oil, enough for deep frying plus extra
Onion & Spinach Gravy
200g Baby Leaf Spinach
1 Large Onion
4 Garlic Gloves
Method:
1. Wash and Pat dry the fish
2. Heat the oil for deep frying in a wok or a deep frying pan over high
3. Combine the Salt, Chilli, Paprika, Turmeric, Lemon Juice and two table spoons of sunflower oil to make a rub and rub all over the fish
4. Once the oil is really hot add as many fish as you can, make sure there’s enough room for the fish to lie flat. Work in batches if you have to. Cook the snapper for five minutes on each side then place on paper towels.
5. Meanwhile rinse and dry the spinach, slice the onion and crush the garlic.
6. Once, all the fish is cooked and removed. Add the spinach, onion and garlic to the oil and cook on medium heat for about ten minutes.
7. Then, place the fish on gravy and let it steam over a low heat for five minutes, covered.
8. Once cooked, Serve with Plain Rice. And if you want to turn it extra special add some Mishal Bhaji (See Separate Recipe).
