Indian spiced greens
This recipe suits any greens you have to hand – from shredded kale to brussels sprouts. For the less adventurous, less chilli can be used
Battered Amritsari fish
- Preparation and cooking time
- Prep:
- Cook: -
- plus 1 hr marinating
- More effort
- Serves 8 as a starter
Skip to ingredients
- 600g white fishfillets or loins, cut into 4cm/1 1/2 in chunks (see tip)
- vegetable oilfor frying
- 1 ½ tsp chaat masala(see tip)
For the marinade
- finger-length piece gingerpeeled and cut into chunks
- 5 garlic cloves
- 3 tbsp lemon juice
- 1 tsp cuminpowder
- 1 tsp red chillipowder, or to taste
- 1 tsp ajwain seeds(see tip)
- 3 tbsp rice flour
- 140g garam flour
Nutrition: per serving
- kcal222
- fat10g
- saturates1g
- carbs15g
- sugars1g
- fibre2g
- protein17g
- salt0.2g
Method
step 1
For the marinade, blend or pound the ginger, garlic, lemon juice, cumin, chilli powder, 1⁄2 tsp ground black pepper, 11⁄2 tbsp water and 2 tsp salt to a fine paste, then stir in the ajwain seeds. Place the fish in a non-metallic bowl, spoon over the marinade and toss well to coat. Leave to marinate in the fridge for 1 hr.
step 2
Mix the rice flour and gram flour together. Sprinkle over the fish, thoroughly coating it, then set aside for 10 mins.
step 3
Fill a wok or large saucepan with oil so that it comes between half and two-thirds of the way up the side, and heat to 190C – you could use a deep-fat fryer for this. Drop a few pieces of fish into the hot oil, but do not overcrowd the pan, and fry for 2-3 mins until golden brown. Transfer to a plate lined with kitchen paper to drain. Repeat with the remaining fish. Sprinkle over the chaat masala and serve immediately.
