Six O’Clock Resolution: Fried tilapia will be ready the night time earlier than

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Make the spicy marinade the night time earlier than, coat the fish generously, refrigerate or freeze it, and you might be able to whip up an easygoing dinner in mere minutes, Ottawa-based chef Joe Thottungal says.

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Thottungal is a Mumbai-trained restaurateur who runs two Ottawa eating places: Thali and the just lately reopened Coconut Lagoon. His informative cookbook My Thali: A Easy Indian Kitchen provides 85 of his recipes accompanied by homey anecdotes and, in some circumstances, calling for under half-hour of cooking. The nice-looking e book has a very useful listing to his most-used seasonings, pantry fundamentals and contemporary elements. It could possibly be a starter e book for studying learn how to make Indian meals.

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Fried tilapia

Serves 6

2 kilos (1 kg) tilapia (about 4 fillets)*

1 small dry shallot, finely chopped

2 tablespoons (30 mL) ginger-garlic paste (see recipe)

1 tablespoon (15 mL) chili powder

2 teaspoons (10 mL) freshly floor pepper

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1-1/2 teaspoons (7 mL) floor turmeric

1 teaspoon (5 mL) salt

1 tablespoon (15 mL) contemporary lime juice

¼ cup (60 mL) coconut oil, plus further

1 giant onion, sliced

1 lime, in wedges

Cooked rice flavoured with lemon (non-obligatory)

*Should you shun farm-raised tilapia, use purple snapper, striped bass or rainbow trout.

Pat fish dry with paper towels and place on a baking sheet or in a shallow bowl.

Utilizing a meals processor or a mortar and pestle, mix shallot, ginger-garlic paste, chili powder, pepper, turmeric, salt and lime juice. Course of or pound right into a clean paste.

Unfold fish on either side with this paste. Place on the baking sheet or within the bowl, cowl and marinate within the fridge for at the very least 3 hours or as much as 1 day. (Freeze within the marinade.)

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Warmth oil in a big, heavy frying pan over medium-high warmth till oil is shimmering. Working in batches to keep away from over-crowding, fry fish for 3 minutes per facet, including extra oil if needed. Switch cooked fish to a heated platter and preserve heat.

Be certain marinade remaining within the pan is scorching and prepare dinner onions for 3 minutes, including a bit of extra oil if needed, till onions are evenly browned and softened.

Serve fish with the new onions and lime wedges.

Ginger-garlic paste

Peel and coarsely chop a 4-inch (10 cm) piece of contemporary, peeled ginger root and mix in mortar and pestle or mini-food processor with 10 cloves chopped garlic and a couple of tablespoons (30 mL) water. Course of till clean. Could also be saved, coated, within the fridge for as much as 3 days. Makes ½ cup (125 mL).

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