Nutty Spice-Crusted Basa (Grilled Fish)

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Nutty Spice-Crusted Basa

A vibrant, pan-grilled fish featuring a zesty Kashmiri chili marinade and a toasted lentil-and-peanut crust.

Ingredients

The Crunchy Spice Dust:

The Zesty Marinade Paste:



Preparation Steps

1. Prepare the Signature Spice Dust

  • In a dry pan over medium heat, roast the Chana Dal, Urad Dal, peanuts, peppercorns, cumin, coriander, and fenugreek seeds until fragrant and golden.

  • Add the dried chilies at the very end for a quick toast.

  • Once cooled, grind everything with the rock salt into a fine, smooth powder. Set this aside in a shallow bowl.

2. The Primary Marinade

  • In a small bowl, whisk together the Kashmiri chili powder, turmeric, lemon juice, oil, and salt to create a thick, vibrant paste.

  • Pat your fish fillets (Basa or your choice) dry with a paper towel.

  • Apply the paste evenly over the fish and let it marinate for 30 minutes to allow the flavors to penetrate the flesh.

3. The Sear & Crust

  • Heat a grill pan or skillet over medium heat with a light coating of oil.

  • Just before cooking, take each marinated fillet and press it firmly into the ground spice dust, ensuring an even coating on both sides.

  • Place the fish on the hot pan. Grill for 3–4 minutes per side (depending on thickness) until the crust is toasted and the fish is opaque and flaky.

Serving Suggestion

Serve this aromatic fish hot alongside steamed basmati rice or a fresh warm roti. A side of onion rings and a wedge of lemon will perfectly complement the nutty crust.


Pro Tip: Don't over-toast the Fenugreek seeds; they can become bitter if they turn too dark. A light golden brown is perfect!











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