Grilled Masala Fish

There’s nothing easier than Grilled Masala Fish.  All you need is one large fish enough to serve two or three persons.  Get your fishermonger to scale and gut it.  Then it’s all yours.  Recently I won an electric grill, so decided to make one of our usual fish recipes.  The grill won a standing ovation and we now know what to do when surprise guests turn up.

The Recipe:

1 medium pomfret, scaled & gutted, keep whole with fins and tail.

For Marinade:  2 tbsp vinegar or lemon juice; salt to taste; 1/4 tsp turmeric powder; 1 tbsp chilli powder.  Mix to a liquidy paste.

Wash fish thoroughly with water, salt and turmeric.  Drain on kitchen towels.  Marinade ( in refrigerator) in the above mixture overnight.  Next day bring to room temperature.  Plug in the grill and adjust settings to 240 Centigrade.  Place a banana leaf on the grill with a little oil on it.  Place the fish on preheated grill (until desired temperature is reached) and grill 5 minutes each side.  Serve hot with lemon wedges.  The aroma wafting on the air is bound to bring the household into the kitchen, awaiting the moment to attack.

Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.

 

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