What you will need:500g white snapper fillet Juice of 3 lemons 4-5 garlic cloves 1 teaspoon black pepper 1 teaspoon paprika 1 teaspoon curry powder 70g tomato paste 3 tomatoes diced Salt to taste 2 tablespoons vegetable oil Fresh coriander
What to do:Using a mortar and pestle, pound the garlic cloves, coriander leaves, add some salt and juice of one lemon. Portion the fish to desired sizes and then sprinkle some salt, black pepper, squeeze juice of one lemon over the fish, sprinkle some paprika and ensure it well covered.
In a pan over medium heat, add some vegetable oil, pan sear the fish until golden brown on both sides until well cooked. Remove from the oil and place on a paper towel. To make the sauce, use the pounded garlic mixture and pour into a separate pan with oil over medium heat, sauté until nice and fragrant, add the diced fresh tomatoes, some curry powder, a pinch of black pepper and paprika, mix well and then add in the tomato paste, continue to mix as you adjust seasoning to your like.
Once thick, add in the pan-seared fish. Let it cook further for another five minutes or until the fish is fully coated in the sauce, add some chopped coriander, some extra lemon juice if you wish to get that extra tartness.
Serve with a side dish of your choice.
Images: Chef Ali Mandhry