Spicy Pan Fried Fish Bombay Recipes

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SPICY PAN FRIED FISH BOMBAY



Spicy Pan Fried Fish Bombay image

This recipe was adapted from the Pike Place Market Seafood Cookbook. It's a simple, yet extremely flavorful way to present your favorite fish. We use tilapia and grouper with good success, but catfish works too.

Provided by Geema

Categories     Spicy

Time 29m

Yield 4 serving(s)

Number Of Ingredients 17

1/4 cup plain yogurt
2 tablespoons tomato paste
2 tablespoons white wine or 2 tablespoons chicken stock
2 cloves garlic, minced
1 teaspoon grated gingerroot or 1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes
4 fillets of thin firm fleshed fish, such as catfish,tilapia,mahimahi,grouper
1/2 cup sliced almonds, finely chopped
1/2 cup dry unseasoned breadcrumbs, panko for example
1/2 teaspoon sweet paprika
1/4 teaspoon salt
2 tablespoons olive oil

Steps:

  • In a glass or ceramic baking dish, lay fish fillets next to each other in one layer.
  • Stir together the yogurt, tomato paste, wine, garlic, gingerroot, coriander, cinnamon, cumin, curry powder, tumeric, and red pepper flakes.
  • Pour the marinade over the fish, covering the tops and bottoms thoroughly.
  • Cover and refrigerate at least 30 minutes and up to 2 hours, turning fish occasionally On a flat plate, mix together almonds, crumbs, paprika, and salt.
  • Remove fish from marinade, retaining as much marinade on each fillet as possible.
  • Pat crumbs on both sides of each catfish fillet.
  • Heat oil in a large skillet over medium high heat.
  • When oil is very hot, add fish fillets without crowding.
  • Cook fish 5-7 minutes, turn carefully, and cook another 5 minutes or until fish is done, just flaking.
  • Cooking time will vary depending on the type of fish used, and the thickness of the fillet.
  • Serve immediately.

Nutrition Facts : Calories 169.7, Fat 13.4, SaturatedFat 1.8, Cholesterol 2, Sodium 243.7, Carbohydrate 9.1, Fiber 2.5, Sugar 2.5, Protein 4.1

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