Spiced Fried Fish

Serves: 4

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• 700 gram(s) (11?2lb) firm white fish fillets
• 1-2 hot red chillies
• 1 bunch(es) fresh coriander
• 1  garlic clove
• 10 ml (2 level tsp) plain white flour
• 1 large pinch of salt
• 5 ml (1 level tsp) cumin seeds
• 10 ml (2 level tsp) coriander seeds
• Finely grated rind of 1 lime
• Oil for shallow-frying
• Banana leaves (optional) and lime wedges to garnish

Method

1. Skin the fish fillets and cut into large chunks. Chop the chillies, discarding the seeds if you prefer a milder flavour. Trim the roots (if still attached) and most of the tough stems from the coriander, then finely chop the leaves. Peel the garlic and chop finely.
2. Put the chillies, coriander and garlic in a large bowl and mix with the flour and salt.
3. Heat a small heavy-based frying pan. Add the cumin and coriander seeds and dry-fry for 2min, stirring all the time so they don't burn. Allow to cool, then finely crush the spices using a pestle and mortar or a heavy bowl and rolling pin. Add to the flour mixture with the grated lime rind.
4. Add the prepared fish to the spiced flour mixture and toss carefully to ensure each piece is coated on all sides.
5. Heat the oil in a frying pan. Cook the fish, a few pieces at a time, until browned and crisp on the outside and cooked through. Drain well and keep warm while cooking the rest of the fish. Garnish with banana leaves and lime wedges.

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