|Lemon juice||2 Tablespoon|
|Tomato puree||1 Tablespoon|
|Ginger pulp||1 Teaspoon|
|Garlic pulp||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Ground coriander||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Corn oil||2 Tablespoon|
|Chopped fresh coriander||2 Tablespoon|
1. Wash the plaice fillets and pat them dry with kitchen paper. Rub them with the lemon juice and set aside.
2. In a bowl, blend the tomato puree with the ginger, garlic, chilli powder, ground coriander, ground cumin, salt, water and oil. Pour the mixture over the plaice fillets, cover and leave to marinate in a cool place for about 2 hours.
3. Place the fillets under a preheated medium grill and cook for 7-10 minutes or until brown patches begin to appear on the top. Garnish with fresh coriander and lemon wedges and serve with naan bread.