More Easy Indian Dinner Recipes

Last week I gave a menu for a complete but quick and easy Indian dinner. Today another recipe from that menu: Simple Fried Fish. This takes minutes to make and uses little oil and no breadcrumbs or batter making it a light and relatively low-calorie dish, especially when pared with Gujerati Carrot Salad.

Ingredients

2 lbs firm fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
Juice of 1 lemon
Salt
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
6 tbsp vegetable oil

Method
Blend together ginger, garlic, lemon juice, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
Marinate the fish pieces into the paste for about 20 minutes in the refrigerator.
While the fish is marinating, make the Gujerati Carrot Salad.
Heat two tablespoons of the oil in a frying pan. Fry the six or seven pieces of fish at a time for 2-4 minutes depending on thickness. Do not overcrowd the pan. Transfer to a paper towel covered plate to drain. Repeat until all the fish is cooked.
Serve the fish hot with warm Naan bread and Gujerati Carrot Salad.

Gujerati Carrot Salad.

Ingredients

5 carrots
1/4 tsp  salt
2 tbsp vegetable oil
1 tbsp whole black mustard seeds
2 tbsp lemon juice

Method

Peel and grate carrots into a serving bowl. Sprinkle salt over and set aside.
Heat oil in a small frying pan. When very hot, add mustard seeds. They will begin to pop in a few seconds, at that moment pour oil and seeds over carrots. Add lemon juice and toss.
Serve immediately or refrigerate for up to a day.

Recipes serve 4.

Adapted from Madhur Jaffrey's Indian Cooking