Cooking is a growing passion of mine and I just have to share this astonishingly tasty marinade for white fish. Read on…
For the marinade
juice of one lime or lemon
1 tsp tumeric
2 tsp ground cumin
1 tbsp ground corriander
1 heaped tsp red chilli powder
4 garlic cloves, well crushed
1 tbsp Worcestershire sauce
2 heaped tsp salt, preferably sea salt
[and if you want to have a batter]
400g (14oz) self-raising flour
1 tsp peppercorns, crushed
500-600ml (17fl oz-1 pint) traditional cloudy lemonade
pinch of salt
Instructions
In a large bowl, mix together all of the marinade ingredients until the salt has completely dissolved. Taste and adjust the seasoning to your liking. Spread each fillet of white fish thoroughly with marinade, place the fillets on a flat dish in which all the fish can fit, cover and chill for a few hours or overnight.
Carefully lower the fish into the hot oil. Fry for 4-6 minutes, or until crisp and golden brown.
Serve. Eat. Be amazed.
This recipe is only part of the amazing story of “The Incredible Spice Men” Cyrus Todiwala and Tony Singh and can be found in their book of the same title, published by BBC Books. My wife bought this for me as a Christmas present, and I don’t recall ever being so excited by a Christmas present. Cyrus and Tony, you have made me happy, my wife happy and my taste buds ecstatic. I am eternally grateful.
Sincerely, Gralefrit
PS If you know how to spice a gralefrit I’m all ears…..and taste buds……..
Gralefrit Theology 
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