Prep time: 10 mins
Cook time: 12 mins
Servings: 2-3
Ingredients
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500g Kingklip fillets (cut into portions, skin off or on)
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1 tbsp lemon juice
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1 tsp ground turmeric
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1 tbsp Kashmiri chili powder (or mild paprika mixed with cayenne for color and light heat)
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp garlic paste
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1/2 tsp ginger paste
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1 tsp garam masala
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1/2 tsp salt (adjust to taste)
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2 tbsp vegetable oil or ghee (for frying)
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Fresh cilantro and lemon wedges (for garnish)
Instructions
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Prep the Fish: Pat the kingklip fillets dry with paper towels to ensure a good sear. Lightly drizzle the lemon juice over the fish pieces.
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Make the Spice Paste: In a small bowl, mix the turmeric, Kashmiri chili powder, cumin, coriander, garlic paste, ginger paste, garam masala, salt, and 1 teaspoon of water or oil to form a thick spice paste.
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Coat the Fillets: Evenly rub the spice paste over both sides of the kingklip portions. Let it marinate at room temperature for 10–15 minutes.
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Sear the Fish: Heat the oil or ghee in a heavy-bottomed skillet or non-stick pan over medium-high heat.
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Cook: Carefully place the fish in the hot pan. Fry for 4–5 minutes on the first side without moving it so a spice crust forms. Turn gently and cook the other side for another 4–5 minutes, or until the fish flakes easily with a fork and is opaque throughout.
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Serve: Garnish with fresh chopped cilantro and extra lemon juice. Serve hot alongside basmati rice or a fresh green salad.
