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2 Servings
Recipe By: Ian Nagle
Shared By Ian Nagle

Bandar Pollock


  • 2 pieces of Pollock
  • 1 garlic clove minced
  • 1 inch ginger minced
  • Coriander leaves chopped
  • Limes grated and juice
  • 1/4 tsp turmeric
  • 1/2 tsp curry powder
  • 1/4 tsp crushed cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp garim masala
  • 1 red chilli chopped
  • 1 tbsp Greek yoghurt
  • 1 tbsp olive oil


Mix dry spices and chilli
Add garlic, ginger, fresh coriander, lime, Greek yoghurt
Season with salt and pepper
Add olive oil
Mix and leave for 30 mins
Rub marinate into fish with hands
Cover and leave in fridge for one hour
Remove from fridge to bring to room temperature
Pre heat large pan
Add olive oil
Fry fish 4 mins per side
Transfer to plates and leave for 1 minute
Sprinkle coriander leaves and serve

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