As we are going to friends for dinner we had our Indian meal for lunch. We had a really lovely fish dish with some plain rice.
After Mr M did the necessary nasty bits to 2 whole Trout I got on with the sauce. I fried off some mustard oil and butter until smoking then add Panch Poran spices and cooked them til the seeds started to pop. Then I added garlic and green chillies (3 for extra spice), crushed white poppy seeds, red chilli powder and garam masala and fried it all for a minute. A big dash of water added and then reduced down finished the sauce for now. For the fish I heated more oil and butter. A mix of seasoned flour coated the fish to help the skin crisp up. I fried it for a few minutes each side, it smelt delicious. Once cooked I removed it from the pan and added the sauce to heat though. A squeeze of lemon and some coriander completed the sauce and I drizzled it over the fish.
Mr M reckoned it was a good effort and scored it 8.5 out of 10. The fish was tender with a crispy skin and the nutty, spicy sauce complemented it beautifully. I think this would be a good dish to cook for friends. Only downside is the bones!
I get to make paneer tomorrow and also an Indian pud if Mr M is lucky!