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METHOD
Coat the fish very lightly with seasoned flour. Brush off
excess flour. Heat 4 tbsp oil in a heavy-based pan until it is smoking
hot. Add the fish, skin down and cook for about 2 minutes until the skin
is really brown. Carefully
turn over and cook on the other side. Transfer the fish fillets to
serving plates. Wipe out the pan
with kitchen paper and pour 6 tbsp oil. When the oil is hot add the
chillies, fennel sides, mustard seeds, curry leaves and finally the
garlic. Saute for a few minutes until the garlic is light brown. Spoon
over the fish and squeeze a little lemon juice over each fillet.
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