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Fish Peri-Peri


4 White Fish Fillets (skinned, deboned and washed)
4 Onions (finely chopped)
2 Tomatoes (chopped)
1 ½ tbsp Ginger-Garlic Paste
¼ tsp Cumin Seeds
¼ tsp Turmeric Powder
1 bunch Coriander leaves (chopped)
Peri-Peri Sauce
¼ cup Lime Juice
2 tbsp Cider Vinegar
½ tsp Paprika (deghi mirchi)
1 tsp Tobasco
1 Dried Chili
1 Jalapeno
2 cloves Garlic


  2. Combine the lime juice, vinegar, paprika, bitters, dried chili and tobasco in a pan.
  3. Grind dried chili, jalapeno and garlic in an electric grinder.
  4. Add this paste to the lime mixture and mix well.
  6. Marinate the fish with salt, limejuice and a little peri-peri sauce.
  7. Heat oil and add cumin seeds and chopped onion till golden brown.
  8. Add the finely chopped tomato and sauté till the oil floats on top.
  9. Add the fish and sauté for three minutes.
  10. Add the remaining peri-peri sauce and fry till the oil floats on top.
  11. Remove from heat. Mix in the chopped coriander leaves.
  12. Serve with rice.
Submitted: 02/15/08 (Edited 08/03/15)
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