Put the serrano pepper, garlic, and ginger in a food processor and process until it is a fine paste.
In a small bowl mix the yogurt chili-garlic-ginger, garam masala, turmeric, coriander, and salt. Set 1 TBSP of the marinage aside. Add the fish to the remaining marinade and marinate for 10 minutes.
Heat the peanut oil over medium-low heat until shimmering. Sprinkle each fish fillet with cornstarch and shake off the excess. Carefully add the fish and cook about 3 minutes and turn and cook 3 minutes on that side. Once the fish is cooked through turn up the heat to high and keep turning until the fish is crispy and all the moisture is evaporated. Remove the fish from the pan and set to the side.
To the hot pan add the reserved marinade, onion, and tomatoes. Turn the heat to medium and stir together, Cook until the onion is tender and translucent. Add a splash of water if the chutney starts to stick before the onion is softened. Season with salt and pepper and add the cilantro. Serve the fish with the sauce.
19 people Yepped this recipe
Print Recipe
Pin Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment
SIMILAR RECIPES YOU MAY LIKE