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    Machli Taliui

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    Machli Taliui

    Serves: 4


    • 2 x 675g grey mullets, cleaned and cut into chunks
    • Marinade
    • 1 teaspoon finely chopped ginger
    • 1 ½ teaspoons chilli powder
    • ½ teaspoon cumin seeds, roasted
    • 1 teaspoon ground coriander
    • ½ teaspoon salt
    • Juice of 1 lemon
    • 1 tablespoon olive oil
    • 3 garlic cloves, finely sliced
    • To cook
    • Lemon or lime wedges, to serve
    • 150ml vegetable oil
    • Handful fresh coriander leaves


    1. Put the fish in a large shallow dish with the marinade ingredients. Massage the spices and juices into the fish. Cover and leave in the fridge overnight to marinate.
    2. To cook, first return the fish to room temperature. Heat half the oil in a frying pan and add half the fish. Fry for 10-15 minutes, turning once. The fish should be crisp on the outside. Remove and keep warm. Cook the remaining fish in the remaining oil.
    3. Stack the fish on a large warmed platter, garnish with coriander and serve with lemon or lime wedges.

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