South Indian Fish Fillets

    55 minutes

    This is a simple barbecue recipe of fish fillets and spiced rice. Try cooking the fish in banana leaves and serve it with chopped coriander and lemon wedges.

    Herbie's Spices

    New South Wales, Australia
    3 people made this

    Serves: 4 

    • 4 white fish fillets
    • 1 tablespoon Herbie's Spices South Indian Seafood Masala
    • 2 teaspoons Herbie's Spices brown mustard seed
    • 1 tablespoon fresh or dried Herbie's Spices whole curry leaves
    • 1 1/2 cups basmati rice, steamed
    • 1 large banana leaf (optional)
    • 2 tablespoons fresh coriander leaves
    • 1 lemon, quartered

    Preparation:10min  ›  Cook:15min  ›  Extra time:30min resting  ›  Ready in:55min 

    1. Coat fish fillets in South Indian Seafood Masala and rest for 30 minutes.
    2. Heat some coconut or vegetable oil in a pan, add mustard seeds and curry leaves for 3-4 minutes until seeds are popping. Stir through cooked rice.
    3. Cook fish in a pan or on a barbecue until flesh is just opaque. If using banana leaf, wrap fish in individual parcels and cook on barbecue for 10-15 minutes.
    4. Serve with rice, fresh coriander and lemon wedge.

    Seafood Masala Spice

    Other ideas for South Indian Seafood Masala: - blend 2 tablespoons masala with 1 large onion and 1/2 cup curry leaves to make a paste for prawns - coat 300g whitebait in masala and deep-fry for finger food.

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