Spicy Pan Fried Fish Bombay

Recipe by Geema
READY IN: 29mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a glass or ceramic baking dish, lay fish fillets next to each other in one layer.
  • Stir together the yogurt, tomato paste, wine, garlic, gingerroot, coriander, cinnamon, cumin, curry powder, tumeric, and red pepper flakes.
  • Pour the marinade over the fish, covering the tops and bottoms thoroughly.
  • Cover and refrigerate at least 30 minutes and up to 2 hours, turning fish occasionally On a flat plate, mix together almonds, crumbs, paprika, and salt.
  • Remove fish from marinade, retaining as much marinade on each fillet as possible.
  • Pat crumbs on both sides of each catfish fillet.
  • Heat oil in a large skillet over medium high heat.
  • When oil is very hot, add fish fillets without crowding.
  • Cook fish 5-7 minutes, turn carefully, and cook another 5 minutes or until fish is done, just flaking.
  • Cooking time will vary depending on the type of fish used, and the thickness of the fillet.
  • Serve immediately.
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