Til Machli

Instructions

1. Mix lemon juice, ginger-garlic paste, cumin powder, red chilli powder and salt into a marinade. Rub all over the fish fillets and marinate for 20 minutes.
2. Spread the sesame seeds on a flat plate. Press each marinated fish fillet firmly into the sesame seeds on both sides to coat generously.
3. Make the green chutney: blend together fresh coriander, mint, a green chilli, a clove of garlic, lemon juice and a pinch of salt with a splash of water until smooth.
4. Heat oil in a non-stick skillet over medium-high heat. The oil should be hot but not smoking.
5. Carefully place the sesame-coated fillets in the pan. Cook for 4 minutes without moving — the sesame crust needs time to set and turn golden.
6. Flip gently and cook the other side for 3–4 minutes until the crust is golden and the fish is cooked through.
7. Drain briefly on kitchen paper and serve immediately with the green chutney, lemon wedges and sliced red onion.

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