4 - 6
How to cook East African Green Masala Fish
- 2 pounds fish fillets
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh mint or basil
- 6 Kenya chilies, or substitute red jalapenos, seeds and stems removed, chopped
- 5 tablespoons ground cumin
- 5 tablespoons grated coconut
- 1 tablespoon salt
- 1 tablespoon chopped garlic or onion
- 2 tablespoons chopped fresh ginger
- 2 tablespoons oil
- 1/2 cup lime juice
- Place the fish in a shallow dish to marinate. Put the cilantro, mint, and chilies in a blender or food processor.
- Add cumin, coconut, salt, garlic and ginger. Blend to a fine paste.
- Mix in one tablespoon each oil and lime juice. Coat fish with the spice mixture and leave to marinate for 30 minutes.
- Preheat the broiler pan on high. Brush oil on the pan to prevent sticking. Put the fish under the broiler for 2 minutes, then reduce heat or lower pan, and grill, basting with remaining lime juice, until fish is cooked but not dry.
This East African recipe by way of India is one that can be enjoyed by all, as it can be adapted to many tastes. First, prawns may be substituted for the fish fillets. Second, New Mexican chile can be used as part of the chile requirement, if less heat is desired. And third, onion can be substituted for non-garlic lovers.
This recipe for East African Green Masala Fish serves/makes: 4 - 6
The East African Green Masala Fish recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Various Fish
(more Various Fish
Preparation Method: Broiled/Grilled