This recipe is taken from:
I have adapted it to suit my tastes by adding a bit more garlic and lemon than requested in the recipe... You could also simply marinate the Hammour for a few hours in chopped fresh coriander,sliced onion,blended garlic,a tsp of turmeric rubbed in the fish, and white vinegar and lemon juice(as much as you like). Then grill till blackened a bit on each side. Then season with salt,Tabasco,or lemon to eat.
*hint: if using an electric grill then spray over some non stick cooking spray so the fish wont stick, or wipe some lurpack over it to coat it, then grill as usual.
Here is the websites recipe:
Hammour - 1
Chili powder (Kashmir) –1 ½ tablespoon
Turmeric- 1 teaspoon
Coriander powder-1 teaspoon
Pepper powder- ½ teaspoon
Small onion-2 (finely chopped)
Ginger garlic paste-1 teaspoon
Curry leaves- 1 stem
Vinegar – 1 teaspoon
Lemon juice-1 tablespoon
Salt to taste
Oil- 2 tablespoon
Cut and clean the fish.
Grind all ingredients expect oil in a mixer to a fine paste.
Marinate fish with this ground masala for ½ an hour.
Grill using moderate heat 5-6 minutes each side.
Sprinkle lemon juice over it.
Best served with rice.
Steamed Veggies are my simple recipe to go with the fish.
5 carrots, sliced any way you like, but not to thick.
5 zucchini, sliced anyway you like,again,not to thick.
1/2 kilo fresh green beans, or 2 bags frozen ones,NOT french cut!
Wash and slice carrots and zucchini, wash beans, and snap of ends, add to other veggies, put all veggies into a steamer and steam till soft, OR boil veggies in water with one Maggi veg cube till soft, don't use alot of water though as it will take out all the vitamins, this is why it is better to steam them...