For the marinade
½ large red chilli, deseeded and roughly chopped
2.5cm/1in piece fresh ginger, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
1 tsp white wine vinegar
1 tsp ground coriander
5 fenugreek seeds
salt, to taste
¼ tsp freshly ground black pepper
1 tsp vegetable oil
2 halibut steaks, or other firm white fish
2.5cm/1in piece fresh ginger, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
1 tsp white wine vinegar
1 tsp ground coriander
5 fenugreek seeds
salt, to taste
¼ tsp freshly ground black pepper
1 tsp vegetable oil
2 halibut steaks, or other firm white fish
To cook the fish
1 heaped tbsp flour
1 heaped tbsp desiccated coconut
1½ tbsp vegetable oil
½ lemon, to serve
1 heaped tbsp desiccated coconut
1½ tbsp vegetable oil
½ lemon, to serve
For the marinade, pound together all the ingredients for the marinade, apart from the fish, in a pestle and mortar. Be generous with the seasoning as it will be absorbed by the fish. Coat the fish in the marinade, place into a bowl and leave to marinate for at least half an hour. To cook the fish, mix together the flour and the desiccated coconut in a bowl. Coat the fish in this mixture well.Heat the oil in a large non-stick pan. Add the fish to the pan and cook on a low heat without moving for four minutes, then turn over and cook on the other side for another 3-4 minutes, or until cooked through. Squeeze over some lemon juice and serve hot with the chopped salad with peanuts
