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Flounder with Spicy Marinade

ingredients

serves 4
4 medium flounder, cleaned
coriander leaves or parsley sprigs to garnish

for the marinade

150 g (5 oz) natural yogurt
2 tablespoons concentrated tomato puree (paste)
2 cloves garlic, crushed
juice of 2 lemon
1 onion, finely chopped
1-2 teaspoons chilli powder, to taste
1 teaspoon coriander seeds, crushed
2 teaspoon ground turmeric
salt and freshly ground black pepper

method

1. Prepare and wash the fish, pat dry, and cut slashes in a criss-cross pattern on both sides.

2. Make the remaining ingredients into a paste, either in a food processor or blender, or by hand. Smother the fish all over with this marinade, making sure it penetrates all the slashes, and leave it in a cool place for about 2 to 3 hours.

3. Grill the fish under a moderate heat for 5 minutes on each side, brushing the flounder with the remaining paste occasionally.

4. Transfer to warmed plates or a serving dish and dribble the juices from the grill pan over the fish, finishing with a garnish of coriander leaves or parsley.

5. Plain boiled potatoes with chives, and a crisp green salad are good with this, and you could substitute megrim, witch or dab if flounder is not available.

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