Masala Fish HT Indian
25mins plus marinating
Hot Fish Main Course
Gluten Wheat Dairy Free Eggless Ind India Asia
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
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.
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
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