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Fried Trevally (with Sambar Powder, Dry Chillies and Coriander) Fish Recipe

Fried Trevally Recipe (with Sambar Powder, Dry Chillies and Coriander)

Whole fried Trevally marinated with a flavourful spice blend made from sambar powder, dry chillies and fresh coriander.
Sambar powder is an extremely intense and flavourful spice blend in your pantry that can be used in so many innovative ways. And when paired with dry chillies, fresh coriander and aromatics, it becomes the most delicious marinade for meats and seafood.
Ingredients: 
1. 2 whole Trevally (clean the insides leaving head and tail intact)
2. 4-5 dry red chillies (soaked in warm water for 15 min)
3. 3 garlic cloves
4. 1 inch ginger
5. 3 shallots/small onion
6. 2 tbsp sambar powder
7. ½ tsp turmeric powder
8. 1 tbsp red chilli powder
9. ½ cup fresh coriander (leaves, stem and roots)
10. Salt, to season
11. Vegetable oil; to shallow fry the fish
12. Lemon wedges; to serve
Method: 
Clean the insides of the Trevally leaving the head and tail intact. Wash well and pat dry; score both sides of the fish diagonally.
Soak the dry chillies in lukewarm water for at least 15 minutes.
Blend the chillies, garlic, ginger, small onion, coriander and all the powdered spices to a coarse paste (add a little water if necessary).
Season with salt and apply the spice marinade to both sides of the fish massaging it well into the slits and insides. Keep aside for at least 4 hours or overnight if possible.
Heat enough oil in a flat pan to shallow fry the fish. If the pan is not big enough, fry one fish at a time. Allow to fry well on one side before flipping over.
Serve warm with lemon wedges

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