In this recipe fish is marinated and coated in spices, then deep fried so that the
fish is crisp, succulent and moist.
Portions and Times
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4-6 Portions
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Prep: 30 minutes
Cook: 10 minutes
Ingredients
Fish Marinade
600-700g white fish fillets sliced into pieces around 10cm long
1/2 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
juice of 1 lime
1 tbsp ginger, finely chopped
2 garlic cloves, finely chopped
To Coat
100g chickpea flour
1 tsp turmeric
1/2 tsp chilli powder
1 tsp ground coriander
1 egg beaten
oil for frying
To Serve
handful of coriander
lime wedges
condiments: raita (see recipe below), mango chutney, lime pickles
fragrant boiled rice (see recipe) or plain boiled rice
saag (see recipe or vegetable dish of your
choice)
Method
Marinade: Place the fish in a bowl with all the marinade
ingredients and toss them together until well coated. Cover the fish and place it in
a refrigerator for at least 30 minutes or until ready to cook.
To Coat: Place the flour in a bowl with the turmeric, chilli and
coriander Place the 2 eggs in a separate bowl and beat them together.
To Cook: Place oil in deep frying pan so that it is around 5cm
deep. Place the oil over a high heat. Coat the fish first in the flour mixture and
then the egg and place a few pieces at a time in the hot oil and cook them for a
couple of minutes on each side. Remove the fish from the oil and place them on
kitchen paper. The fish should have a crisp outer coating. Keep the fish warm while
you cook the remaining pieces.
To Serve: Serve the fish fillets on a bed of coriander leaves
accompanied with boiled rice, condiments and saag or your choice of
vegetables.
*Riata: mix 8 tbsp of grated cucumber with 8 tbsp of natural yoghurt,
juice of 1/2 a lime, pinch of salt and 1 tsp honey.