Grilled Fish With Coconut And Sprouts Salad

INGREDIENTS
1 tsp kasuri methi
½ tsp red chilli flakes
1 tsp crushed coriander seeds
1 tsp freshly ground black pepper
A pinch carom seeds
Salt to taste
Few drops lemon juice
For salad
1 tsp oil
2 cups soaked sprouted moong
½ tsp black mustard seeds
10-12 curry leaves
½ cup grated coconut
Salt to taste
1 lemon
1 fish with skin
1 tsp oil
For Garnishing
A few curry leaves
A few lemon wedges
A few parsley
A few chopped coriander

PROCESS
Crush some kasuri methi in a plate.
Add chilli flakes.
Now add the crushed coriander seeds.
Add crushed black pepper and a pinch of asafetida and mix all ingredients well.
Now coat fish with the masala you’ve prepared.
Add salt and a few drops of lime juice.
Keep aside for marinating for 10 minutes.
For salad
Add oil in a pan.
Add soaked moong dal (black gram) – overnight soaked.
Heat oil and add mustard seeds.
Now add the curry leaves, grated coconut, salt and lime juice.
Now heat oil in a pan.
Add the fish and press it down with the spatula so it cooks.
Allow to cook for 2minutes.
Over turn and repeat the same action.
Now plate your salad
Remove and place the fish over the salad.
Serve with a garnishing of lemon wedges, parsley and green coriander.