We’re excited to have our first of many delicious recipes from the lovely Philicity Reeken, South African TV & radio personality and passionate foodie. Phil collects spices from all over the globe and, just like us, has a healthy obsession with flavour – which is why this recipe is one of her favourites.
First on her list of must cook meals, we take a soulful spice journey into Tawa Fish.
With origins in South, West and Central Asia, you’re in for a delight of the taste buds. Phil’s South Indian take on this gorgeous meal will transport you on an oriental adventure.
When Phil got a hold of our Marcomb Cookware range she was excited to show off the versatility of having a solid range of good quality pans in your home.
“Tawa is actually the name for the kind of pan used, firstly I don’t have one neither do I have the space for one. what I do have, is the wonderful Marcomb frying pan, so really, I’m good.”
You will need:
• Firm white fish – I used a whole line fish.
• 2 Tbsp Ghee for frying/ coconut oil
For the paste:
• 1 ½ teaspoon Ginger and garlic paste
• 1 Tsp Garam masala
• 2 Tbsp curry leaves
• 1 Tbsp Chilli powder
• 2 Tbsp each of chopped coriander leaves
• 1 ½ Tbsp Kashmiri Chilli powder
• Lemon juice from about ½ lemon
• 1 Tsp Turmeric powder
• 1 ½ Tsp ground coriander
PREPARATION:
• Blend the paste ingredients together in a small bowl.
• Score your line fish
• Cover the fish in your spice paste, getting into all the crevices!
• Leave to marinade in the fridge for 45 minute to an hour.
• Remove the fish from the fridge and leave to return to room temperature
• Add ghee to your Marcomb frying pan, placing the fish on top of it.
• Fry over a medium heat for approximately 7minutes on each side if its a whole fish but keep your eye on it so the spices not burn!
Sides:
Serve with steamed Chinese long beans, Bak Choi and basmati rice.
“My mouth said yes and my tummy said hell yes!” – We couldn’t agree more Phil, it’s definitely on the menu in our household tonight!