Family friendly

Blue-eye fillets with an Indian spice crust

Name: Blue-eye fillets with an Indian spice crust
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 tsp chilli powder; Juice of 1 lime; 1 tsp caster sugar; 2cm piece of ginger, coarsely grated; 3 garlic cloves, finely chopped; 4 x 220g thick, skinless blue-eye fillets (or other firm white fish, such as snapper or hapuka), pin-boned; 2-3 tbs sunflower oil; Natural yoghurt, lime cheeks, salad leaves and chopped mint (optional), to serve; 170g dried white or yellow split peas (urad dahl); 1 tsp fennel seeds; 1/2 tsp ground cumin; 1 tsp whole black peppercorns; 1/2 tsp dried chilli flakes; 20 dried curry leaves*, crumbled; 2 tbs finely chopped coriander leaves

2 ratings

20m

25m

Blue-eye fillets with an indian spice crust

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by Ben O'Donoghue

Chef, author and TV presenter

Oct 03, 2015

A spice crust with crisp toasted split peas adds plenty of texture to the blue-eye dish.

2 tsp chilli powder
Juice of 1 lime
1 tsp caster sugar
2cm piece of ginger, coarsely grated
3 garlic cloves, finely chopped
4 x 220g thick, skinless blue-eye fillets (or other firm white fish, such as snapper or hapuka), pin-boned
2-3 tbs sunflower oil
Natural yoghurt, lime cheeks, salad leaves and chopped mint (optional), to serve

Indian spice crust

170g dried white or yellow split peas (urad dahl)
1 tsp fennel seeds
1/2 tsp ground cumin
1 tsp whole black peppercorns
1/2 tsp dried chilli flakes
20 dried curry leaves*, crumbled
2 tbs finely chopped coriander leaves

Method

1.

Place the chilli powder, lime juice, sugar, ginger, garlic and 1/4 teaspoon salt in a mortar. Crush mixture with the pestle to form a paste. Rub the marinade into the fish fillets, then transfer to a dish and marinate in the fridge for 10-15 minutes.
2.

Meanwhile, for the crust, toast split peas, fennel seeds, cumin, peppercorns and chilli in a dry frypan over medium heat for 6-8 minutes until peas turn golden and spices are fragrant. Cool completely, then pound to a coarse crumb mixture with a mortar and pestle. Stir in curry leaves and coriander. Roll fish in crumb mixture, pressing to coat.
3.

Heat oil in a non-stick frypan over medium-high heat. Add fish in 2 batches and cook for 4 minutes each side or until golden. Serve immediately with yoghurt, lime, salad leaves and mint, if desired.