Zutaten für Spicy Pan Fried Fish Bombay
- Plain Yogurt
- 2 tablespoons tomato paste
- Red Wine
- 2 cloves minced garlic
- 1 tablespoon grated ginger
- Ground Coriander
- Ground Cinnamon
- Ground Cumin
- 1 teaspoon curry powder
- Ground Turmeric
- Crushed Red Pepper Flakes
- Fish
- Sliced Almonds
- Unseasoned Breadcrumbs
- Sweet Paprika
- 1/2 teaspoon salt
- Olive Oil
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Zubereitung von Spicy Pan Fried Fish Bombay
- In a glass or ceramic baking dish, lay fish fillets (about 1 pound total) in a single layer.
- In a medium bowl, whisk together 1 cup plain yogurt, 2 tablespoons tomato paste, 1/4 cup dry white wine, 2 cloves minced garlic, 1 tablespoon grated ginger, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1 teaspoon curry powder, 1/2 teaspoon turmeric, and 1/2 teaspoon red pepper flakes (or more, to taste).
- Pour the marinade over the fish, ensuring both sides are thoroughly coated.
- Cover and refrigerate for at least 30 minutes, or up to 2 hours, turning the fish occasionally. In a separate bowl, combine 1/2 cup slivered almonds, 1/2 cup breadcrumbs, 1 teaspoon paprika, and 1/2 teaspoon salt.
- Remove fish from the marinade, allowing excess marinade to drip back into the bowl.
- Pat the almond-breadcrumb mixture onto both sides of each fillet.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Once the oil is shimmering hot, carefully add the fish fillets to the skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Cook for 5-7 minutes per side, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
- Serve immediately with your favorite sides. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
10g
Fat
8g
Carbs
3g
