An Indian Way with a Fish Fillet

Page 125

Cuisine: Indian | Course Type: Main Courses

(1 review)

Tags:

Recipe Reviews

The only slight problem I had with this was that the herb and garlic paste was a bit watery - I had to let it drain a little so that it wouldn't dilute the yoghurt. Having consulted Hugh Fearnley-Whittingstall for advice on suitable seasonal fish, I used pouting fillets and they were (as he warns) a bit on the soft side - would have benefited from brief salting if I'd had time.

(edited 5th May 2013) (0) comment (0) useful  

Showing page 1 of 1 pages

« previous | all recipes | next »

Login or register to add your own review of this recipe.