My red masala fish in a flash

Ingredients:

1 Kilogram firm white fish – cut into three-inch pieces

Marinate with juice of one lemon with 2 teaspoons of salt

3 cloves of garlic – minced – or out of your freezer

1 tsp cumin powder (roasted and then powdered)

1/2 teaspoon salt

1 tablespoon extra-virgin olive oil

3 teaspoons of powdered red Kashmiri chillies or sweet paprika

3 hot green chillies – minced

1 teaspoon sugar

3 tablespoons red wine or white vinegar

1 tablespoon fresh coriander leaves - chopped

Method:

Marinate the fish in lemon juice and salt for a good 15 or so minutes. This will take the strong fish odour away and may start the cooking process.

Wash the fish in plenty of running water to remove the marinade.

Add oil to a fry pan. Once warm add the garlic and allow it to sizzle for less than a minute or till fragrant. Now quickly add the cumin powder, chilli powder, sugar, salt and green chillies. Cook for 30 seconds or so on medium heat. Now add the vinegar. Once it starts simmering add the fish, tossing till just cooked through.

This is a dry preparation, but you can add water to increase the gravy if you like. Just adjust the seasoning to taste.

Serve with rice and my seven spice potatoes.

Serves 6 to 8.

Tips:

I have also used trout if it is available at the fish markets. Just ensure that the eyes are clear, and the gills look soaked with fresh blood.

I get my fish monger to skin and fillet the fish. Makes my life easier.