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Pan Fried Snapper curry leaves coriander mustard Recipe

Pan Fried Snapper (with curry leaves, coriander & mustard) Adapted from the cookbook ‘India on my Platter’ by Saransh Goila. A simple marinade of curry leaves, coriander, dried red chillies and lemon, rubbed on a whole snapper and pan fried in mustard oil for more deliciousness. Pair with rice and dal for a highly satisfying meal experience.

Cooking time: 30min
Serves: 4

Ingredients: 1 large whole snapper 1 cup loosely packed curry leaves 1 tbsp coriander seeds 4-5 round dry red chilli (gundu milagu) 2 garlic cloves Juice of half a lemon 3-4 tbsp mustard oil 1 tsp cumin seeds Salt, to season Lemon wedges, to garnish Method: Clean the snapper well, descale and remove the insides; wash well and dry. Score both sides of the fish and keep aside. Grind the curry leaves with a little water and a pinch of salt to a coarse paste like consistency. In a mortar and pestle (or grinder), add the curry leaf paste, garlic, dry red chillies, coriander seeds, lemon juice and a pinch of salt; grind to a coarse paste. If you prefer a smooth texture, then grind with a bit of water in a blender. Season the fish with salt and apply the marinade well on both sides. Leave for at least 2-4 hours, longer if possible. Heat mustard oil and add the cumin seeds. Once it begins to splutter, place the fish inside and pan fry on both sides till done. Serve warm with lemon wedges 100+ varieties of seafood | Customised cuts | Chemical-free | Supreme quality. Supreme Seafood Home Delivery in chennai