- List Of Ingredients
- 450g/1lb skinned white fish fillets, such as cod or haddock, chopped into 2.5cm/1 inch chunks
- vegetable oil, for deep frying
- fresh coriander/cilantro
- FOR THE MARINADE
- 1 tbsp lemon juice
- 3 garlic cloves, minced
- 2.5cm/1 inch piece of fresh root ginger, peeled and grated
- ¼ tsp ground turmeric
- ½ tsp salt
- ½ tsp ground cumin
- FOR THE BATTER
- 200g/7oz/1 2⁄3 cups gram/ chickpea flour
- ½ tsp bicarbonate of soda/ baking soda
- ½ tsp salt
- ¼ tsp chilli powder
- ¼ tsp ground turmeric
- ½ tsp garam masala
- PREP: 15 MINS + 1 HOUR MARINATING
- COOK: 15 MINUTES
- SERVES: 4
Method
1. Mix the fish with the marinade ingredients, cover and set aside in the refrigerator for at least an hour
2. Mix together the ingredients for the batter. Slowly pour 275–300ml/10–10½ fl oz/ 1–1¼ cups water into the dry ingredients and mix well – you want it to form a smooth paste.
3. Heat a deep-fat fryer to 180°C/350°F or set a saucepan over a medium-high heat with about 4cm/1½ inches of oil. You know the oil is hot enough when you drop a small amount of batter into it and it floats to the surface
4. Coat the fish pieces in the batter and carefully fry in small batches for 3–5 minutes until they are golden brown and cooked through. Remove from the oil using a slotted spoon and drain thoroughly on paper towels.
5. Finish with fresh coriander and serve immediately
Extracted from Mowgli Street Food by Nisha Katona
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