Devilled Spicy Fish Fillet

A fiery, tangy fish dish marinated in a spicy devil’s sauce and pan-fried to perfection. This recipe delivers bold flavors with a satisfying kick, perfect for spice lovers.

Steps

1. Heat 1 tbsp oil in a pan and add mustard seeds until they crackle. 2. Add chopped onions, garlic, ginger, and green chili; sauté until onions are translucent. 3. Stir in tomato ketchup, red chili powder, paprika, and salt; cook the masala for 2 minutes. 4. Add lemon juice and mix well to form the devilled sauce. 5. In another pan, heat remaining oil over medium heat. 6. Place the fish fillet in the pan, pouring the devilled sauce over it. 7. Cook for 4-5 minutes on each side until the fish is cooked through and the sauce slightly caramelized. 8. Garnish with fresh coriander and serve hot with steamed rice or bread.

1 fish fillet (150g, firm white fish like cod or tilapia) 1 tsp mustard seeds 1 small onion, finely chopped 1 garlic clove, minced 1 tsp ginger, grated 1 small green chili, finely chopped 1 tbsp tomato ketchup 1 tsp red chili powder 1 tsp paprika 1 tsp lemon juice 2 tbsp vegetable oil Salt to taste Fresh coriander for garnish