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
• 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!
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!