Indian cuisine is a diverse cuisine and it's a bit of a shame that there is such a limited selection at Indian restaurants in Norway. There are quite similar dishes and not much variety on the menus. How many people have eaten exciting seafood the Indian way? I have set up courses in fish curry and other things that are not usually found on restaurant menus, but unfortunately people are not daring to choose something they are not very familiar with. It is perhaps not abnormal, few people want to take a course in something they do not fully know the taste of? What would you have done?
Well, today I'm in fusion mode and making a combination of delicious Indian spices with a well-known Norwegian ingredient like cod. I use Kashmiri chili powder which is mild chili and very red in color, it gives the fish a nice red color. If you don't have this, you can use paprika powder or just turmeric (1 tsp in that case). Chickpea flour makes the fish hold together better, while also making it gluten-free. You can use other types of fish such as salmon, catfish, saithe, trout, etc.
I have intentionally omitted garlic and fresh coriander, although they can be used with benefit.
COD MASALA
2 teaspoons mild chili powder
¾ tsp salt
½ teaspoon turmeric
1 teaspoon ground coriander seeds
2 tsp grated ginger
¾ tsp dried mint
2 tablespoons chickpea flour
2 tablespoons lime juice
2 tablespoons water
4 cod fillets
2 tablespoons
Procedure:
- Mix everything except the fish fillet and oil in a bowl. Brush the mixture well onto the fish pieces.
- Let stand for half an hour.
- Heat oil in a frying pan and fry the fillets carefully on both sides.
