Balaji's Balachender's South Indian Fish Sandwich (Vava Meen Roast)

Another huge winner from Atul Kochhar. Lots of deep, rich curry flavors here. I used some more of our leftover Spicy Tomato Chutney we had lying around.

PLAICE AND MARINADE
½ teaspoon red chilli powder
1 teaspoon ground coriander
½ teaspoon ground turmeric
2 tablespoons tamarind pulp
4 small plaice, filleted
sea salt
CRAB MIXTURE
5-6 tablespoons vegetable oil
1 teaspoon cumin seeds
2 green cardamom pods
1 bay leaf
1" piece cinnamon stick
3 cloves
5 black peppercorns
2 onions, chopped
25 g GINGER-GARLIC PASTE
3 tomatoes, chopped
¼ teaspoon ground turmeric
1 ½ teaspoons ground coriander
½ teaspoon red chilli powder
250 g fresh white crab meat
1 tablespoon cilantro, finely chopped

Mix together the chile powder, coriander, turmeric, tamarind and some salt and use to coat the plaice fillets. Set aside to marinate while you prepare the crab mixture.

Heat 4 tablespoons of the vegetable oil in a pan, add the whole spices and saute until they crackle. Add the onions, saute until light brown, then stir in the ginger-garlic paste and saute for 2-3 minutes. Add the tomatoes, turmeric, coriander and chili powder and saute for 8-10 minutes, until the tomatoes have turned into a thick sauce. Stir in the crab meat, season with salt if necessary, and then sprinkle with the chopped coriander.

Put the plaice fillets on a baking tray and place under a hot grill, flesh-side up. Cook for 1-2 minutes, until the flesh firms up a little. Sandwich the fillets together with the crab mixture, making sure the skin is on the outside. Return to the grill for 3-5 minutes, turning once, until the fish is completely cooked. Serve immediately.