Fish Peri-Peri
No. of Servings: 4
4 Onions (finely chopped)
2 Tomatoes (chopped)
1 ½ tbsp Ginger-Garlic Paste
¼ tsp Cumin Seeds
¼ tsp Turmeric Powder
1 bunch Coriander leaves (chopped)
Peri-Peri Sauce
¼ cup Lime Juice
2 tbsp Cider Vinegar
½ tsp Paprika (deghi mirchi)
1 tsp Tobasco
¼ tsp Angostura ( a unique flavor enhancer)
1 Dried Chili
1 Jalapeno
2 cloves Garlic
Ingredients:
4 White Fish Fillets (skinned, deboned and washed)4 Onions (finely chopped)
2 Tomatoes (chopped)
1 ½ tbsp Ginger-Garlic Paste
¼ tsp Cumin Seeds
¼ tsp Turmeric Powder
1 bunch Coriander leaves (chopped)
Peri-Peri Sauce
¼ cup Lime Juice
2 tbsp Cider Vinegar
½ tsp Paprika (deghi mirchi)
1 tsp Tobasco
¼ tsp Angostura ( a unique flavor enhancer)
1 Dried Chili
1 Jalapeno
2 cloves Garlic
Directions:
- Peri-Peri Sauce
- Combine the lime juice, vinegar, paprika, bitters, dried chili and tobasco in a pan.
- Grind dried chili, jalapeno and garlic in an electric grinder.
- Add this paste to the lime mixture and mix well.
- Fish Preparation
- Marinate the fish with salt, limejuice and a little peri-peri sauce.
- Heat oil and add cumin seeds and chopped onion till golden brown.
- Add the finely chopped tomato and sauté till the oil floats on top.
- Add the fish and sauté for three minutes.
- Add the remaining peri-peri sauce and fry till the oil floats on top.
- Remove from heat. Mix in the chopped coriander leaves.
- Serve with rice.