(or any white fish) submitted by Tim_The_Manc 27/2/2015
6 Tablespoons natural Yoghurt
1 Tablespoon Lemon Juice
4 Teaspoons Garam Masala
2 Teaspoons Cayenne Pepper
1.1/2 Tablespoons freshly grated Ginger
½ bulb Garlic (crushed to a pulp)
Salt & Pepper
Oil (for drizzling)
I like my curries hot so have already upped the ante from the original Madhur Jaffrey recipe..
Mix everything but the salt, pepper and oil in a bowl and chill for 20 minutes (not you, the marinade)
Take your fish of choice, I went for Pollock, make diagonal cuts in the flesh, rub in salt and pepper to taste and set aside for 10-15 minutes.
Rub ¾ of the marinade into the fish, keep ¼ to one side and put aside for 15 minutes to work its magic.
Slap the fish on some tin foil, dribble a bit of oil over the top and grill each side for 10 mins (or until brown) when you turn it over spread the rest of the marinade on as it will have lost a bit and again grill this side for 10 mins or until brown.
Stick it in the oven at 180 degrees and bake for further 10 minutes
Serve straight out of the oven with rice of choice (and try to avoid continental oitty toitty beers )