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Masala Fish    HT  Indian   MC  25mins plus marinating


Serves  4         Hot    Fish   Main Course   Curry  Curries  Gluten Wheat Dairy Free  Eggless  Ind  India  Asia  Asian



    675g/1-1/2lb White fish fillets,

   such as Cod, Monkfish, Haddock

   4 tbsp Vinegar

   1 teasp Chilli Powder

   50g/2oz Fresh Ginger, chopped

   5 Garlic Cloves, chopped

   2 tbsp Lemon Juice

   100g/4oz Chick-pea Flour

   Oil for deep fat frying

   Lemon Wedges to garnish

   Freshly Chopped Parsley or Coriander (Cilantro)




1. Cut the fillets into 2.5cm/1 inch strips about 7.5cm/3 inch long then place in a bowl together with the vinegar, mix well and leave for 30 minutes.


2. After this time, pour off the vinegar into a liquidiser or food processor and add the chilli powder, ginger, garlic and lemon juice to the vinegar. Process until smooth.


3.  Pour the pureed mixture over the fish and leave to marinate for 4 hours.


4. After marination, heat the oil to 180C, 350F. Remove the fish to a plate and mix the chick-pea flour into the marinade. Whisk well, adding a very little water if necessary, to make a thick batter.


5. Dip the fish pieces into the batter and deep fry until golden brown.


 6. To serve - drain the fish on kitchen paper, place on a warmed serving dish and garnish with the lemon wedges and herbs.




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