Lemon Rice
Nimbu Chaul
- medium
- 108.KViews:
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 2 tsp fennel seeds
- 4 cloves
- 1 tsp turmeric
- ½ tsp chilli powder (add more for more heat)
- 4 halibut fillets or steaks (approx 140g each)
- 1-3 tbsp mustard oil
Method
- In a dry cast-iron pan, toast the cumin, coriander, fennel, and cloves over medium heat until fragrant, about two minutes. Leave to cool for a few minutes.
- Transfer to a spice grinder or a mortar and grind to a fine powder. Put the ground spices in a small bowl and add the turmeric and chilli powder.
- Lay the halibut on a baking sheet and season with salt and pepper. Drizzle with the mustard oil. Sprinkle the spice mixture over the fish, then massage it in. Cover and refrigerate for an hour. Bring the fish to room temperature before cooking.
- Fry the halibut for 3 minutes on each side, until it's just opaque throughout. You can also cook the fish under a grill or baked it in the oven at 180°C for 10 minutes.
Greggoyre
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