Recipe courtesy of chef Rizwan Ahmed, Rhode Rage Food Truck and Johnson & Wales University
RECIPE
Serves 4
INGREDIENTS
4 Whole Butterfish, scaled & gutted
2 cups oil, to fry
For the Tandoori Spice:
2 lemons, juiced
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp turmeric
1 tsp paprika
1tsp black pepper, ground
1 tsp cayenne pepper
1 tsp ginger, finely minced
1 tsp garlic, finely minced
Salt to taste
Garnish:
1 Cucumber, thinly sliced
2 spring onion, thinly sliced
2 tbsp cilantro, picked
INSTRUCTIONS
Start by mixing together all the tandoori spices with lemon juice to create a paste. Wash and pat dry fish. Make approximately 4 to 5 slits on either side of fish. Gently massage paste over fish and into slits and let marinate for an hour. Shallow fry in oil over medium heat for 2 to 3 minutes on either side. Garnish with cucumber, spring onion and cilantro.
This recipe can also be used to grill or bake the fish.