Delicious dab fillets bursting with Indian flavours. Cooked by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
- 4 dab fillets
- 2 tsp garam masala
- 1 tsp ground coriander
- ½ tsp ground fennel seeds
- 2 tbsp plain flour
- Salt and pepper
For the cool dip:
- 1 cucumber, grated
- 25 g1 oz salt
- 2 tbsp mint, chopped
- 250 ml8¾ fl oz Greek yoghurt
Method: How to make Masala dabs
For the dip:
1
Place the cucumber in a sieve and sprinkle with salt. Leave for 1 hour to allow the excess liquid to drain out.
2
Shake the cucumber to remove more liquid, then stir it into the yoghurt and mix in the chopped mint.
For the dabs:
3
In a shallow bowl, mix the flour, garam masala, fennel, coriander and seasoning.
4
Slice the fillet into two thin fillets, then lightly coat the dabs with flour.
5
Shallow fry the fillets in olive oil until golden brown. Serve each person with a small fillet from the top and bottom of the fish.
6
Serve with the cool dip.
