Machli Amritsari (Fillet of White Fish in Spiced Chickpea Batter)
This is one of India's favourite dishes although there are hundreds of different variations. This variation takes into consideration how we feel the flavours work best.
Use any firm white-fleshed fillet, though tropical fish do taste different haddock, grey mullet, sea bass, halibut, coley all work well.
Recipe is supplied by Love British Food Ambassador Cyrus Todiwala, OBE DL - Cafe Spice
Serves 4-5 starter portions.
- 7-800g White Skinless Filet of Fish, cut into 3"x3" pieces and 1/2" thick
- 3 tbsp Greek Style Yogurt
- 1.5tbsp Ginger & Garlic Paste
- 1tsp Salt, to taste
- 1/2 tsp White Pepper Powder, if not use Black
- 1tsp, heaped Coriander Seeds, toasted and crushed
- 1tsp Cumin Seeds, toasted and crushed
- 1/2tsp Carom Seeds, toasted and crushed
- 1tsp heaped, Green Chilli, chopped
- 1tbsp, fresh Coriander, chopped
- Lime juice, a squeeze
- 6tbsp chickpea flour, sieved
- To serve: salad
- Blend all the above in a bowl then rub this into the fish. Let the fish sit in this marinade for up to an hour covered in the refrigerator
- Blend in 6 tbsp of sieved chickpea flour to form a thick paste on the fish and make sure the batter coats thoroughly.
- Heat approx 1/2 to 3/4" oil in a pan and fry a few pieces at a time until crisp and well coloured. The fish cooks very quickly so be sure not to over cook.
- Serve with a nice crisp salad with some sliced red onion in and a squeeze of lime.