FIHUNU GIULHU

Soak the dried chilli in warm water for 5 minutes until softened, then drain and roughly chop into smaller pieces.

Dry roast the cumin seeds and black peppercorns in a small pan over medium heat for 2 minutes until fragrant, then set aside to cool.

Peel and chop the garlic cloves finely, and mince the onion into small pieces.

Grind the roasted cumin and black peppercorns together with the soaked dried chilli, garlic, and onion using a mortar and pestle or spice grinder until a coarse paste forms.

Pat the jobfish fillets dry with paper towels and score the skin lightly in a crosshatch pattern to help the spices penetrate.

Heat oil in a large skillet or frying pan over medium-high heat until shimmering.

Place the jobfish fillets skin-side down into the hot oil and cook for 4–5 minutes until the skin becomes crispy and golden.

Carefully flip the fillets and spread the spice paste evenly over the flesh side of each fillet.

Arrange the curry leaves on top of the spiced fish and cook for another 4–5 minutes until the fish is cooked through and the spices are fragrant.

Season the dish with salt to taste and serve immediately while the fish is hot.