A favorite lunch of mine from childhood!
makes 2 small servings | 30 minutes
1 lb fillet of snapper, skin on
½ tsp salt
½ tsp turmeric
3 Tbsp olive oil
generous pinch amchur
sprinkling crushed coriander seeds
pinch of chili powder
1 cup plain yogurt
½ cup minced green apple, cored but not peeled
½ cup minced red onion
½ cup boiled potato
½ tsp salt
½ tsp ground cumin seeds
Marinate the fish with salt, turmeric and olive oil and set it aside for 15-20 minutes up to 4-6 hours.
Heat up a well seasoned or non stick pan with when the pan is sufficiently hot, drop the fish fillet skin side up. Immediately turn the heat down to medium allowing the fish to cook to attain a golden sear. After about 2-3 minutes, using a wide spatula, turn the fish over and cook it skin side down. If the fillet is thick, put a lid on the fish and cook it for another 2-3 minutes. If the fish appears dry, drizzle a bit of oil over it. If the fillet is less than an inch thick, continue searing it on low heat until it is cooked through.
Sprinkle the fish with amchur, crushed coriander seeds and chili powder. Serve immediately with a dollop of raita over one side of the fillet.