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

1. 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.
2. 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.
3. 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.
4. 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.