Konkani Grilled Fish

Prep Time: 15-20 Minutes |  Cook Time: 30 Minutes

Ingredients

1/2 onion julienned
Spring onions
1/2 tsp coriander seeds
1/2 grated coconut
1/2 tsp turmeric powder
1 tsp red chilli
1 tomato sliced
Sprigs of dill leaves
Cloves
1/2 tsp fennel
Cassia bark
1 lemon squeezed
1/2 inch ginger bashed
2 green chilli
Salt to flavor
5 garlic cloves chopped
3 cloves
1/2 tsp cumin
1/2 tsp black pepper
Handful of coriander leaves
Tiny bit of cassia bark (cinnamon)
2 Tbsp tamarind extract
1 Tbsp extra virgin olive oil
Fill of sea bass
1/2 cup water
1/2 radish sliced
1/2 onion sliced
2 Tbsp butter

For orange segments salad

• 8 orange segments
• Handful of finely chopped dill leaves
• 1 lemon squeezed
• 1 tsp black pepper
• 1 tsp honey
• Salt to flavor

Method

• Heat up a pan and add onion, ginger, garlic, green chillies, dill leaves and coriander leaves.

• Dry roast them.

• Add cloves, cumin, fennel, black pepper, coriander seeds, grated coconut, turmeric powder, red chilli, salt and cassias bark and grind them.

• Now add few sprigs of coriander leaves, few sprigs of dill leaves, tamarind extract, lemon juice, extra virgin olive oil and water.

• Then grind all of the masala together.

• Pre heat the griller at 200 degree.

• Take the fill of sea bass and rub some olive oil on both sides.

• Spread out 3 Tbsp of Konkani masala and little pinch of salt.

• Spread 1 1/2 Tbsp of Konkani masala on the baking dish.

• Add a layer of radish onion, tomato, some sprigs of dill leaves, butter and lemon juice.

• Over this place the masala fish and put the baking dish in the oven.

For orange segments salad

• In a bowl, add orange segments, dill leaves, lemon juice, black pepper, salt and honey. Then mix it.

• When the fish is cooked, add lemon juice and a layer of orange segments salad.