Tandoori Spiced Butterfish

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.