| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | 1 | Servings | |
INGREDIENTS
| 4 | Thick cod or haddock steaks | |
| 2 | ts | Salt |
| 2 | tb | Lemon juice |
| 1 | ts | Cayenne pepper |
| 2 | Garlic cloves, crushed | |
| 1 | 1-inch piece of fresh gingerroot. peeled and grated or very finely chopped | |
| 2 | ts | Ground coriander seed powder |
| 4 | tb | Yogurt |
INSTRUCTIONS
SOURCE; Adapted from SUPERCOOK Method: 1. Pat the fish dry with kitchen paper towels. 2. In a saucer, mix the salt, lemon juice and cayenne pepper; rub this mixture into the fish steaks 3. Put the fish into a shallow bowl and leave to marinatre at room temperature for 30 minutes 4. Meanwhile, in a small bowl, mix together the remaining ingredients. Spoon over the fish, turning so they are well-covered with the marinade. Leave for one hour. 5. Preheat the broiler to moderately high. Line broiler pan with aluminium foil. Aarrange the fish on the foil and place the pan under the heat source. 6. Broil 10 minutes on each side or until fish flakes easily when tested with a fork. 7. Transfer the fish to a warmed serving dish, pour over any pan juices and serve immediately. Posted to JEWISH-FOOD digest V96 #55 Date: Sat, 19 Oct 1996 20:25:27 +0700 From: Myra Borisute <myra@ksc11.th.com
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