- 700g white fish filletsOil for frying For the fish marinade:-3 teaspoon fresh garlic (coarsley chopped)-1 teaspoon fresh ginger (coarsley chopped)-2 teaspoon red chilli (de-seeded and coarsley chopped)-¼ cup very finely chopped coriander -1 tablespoon Amina’s wonderspice fish masala (marinade)-¼ cup single cream-3 tblspns lemon juice-1 tablespoon melted butter -1 teaspoon salt (taste if more is needed)-1 teaspoon paprika powder For the batter:-1 ½ cups self raising flour -1 ¼ teaspoon paprika powder -1 teaspoon salt (taste if more is needed) Sauce ingredients (optional - I only make a sauce if I’m serving the fish with khuri khitchri):-leftover fish marinade-1 medium onion (finely chopped)-3 medium tomatoes(liquidised)OR ½ cup Passata -½ teaspoon paprika powder-salt to taste -chilli powder to taste-1/2 teaspoon arad (Turmeric)-½ teaspoon dhana jeeru (cumin) powder-3 tblspns tomato ketchup-5 tblspns sriracha sauce-chopped springonions-oil for cooking onions
Fish Method:1.) Wash fish and cut into smaller pieces (I cut each fillet in half) - drain and keep aside.2.) Mix all of the marinade ingridients together to make a paste.3.) Dip fish pieces into the marinade and leave aside for marinate for approx an hour.4.) Then coat the fish in the flour mixture and fry in shallow oil (medium heat) till golden brown - remove from oil and drain on an ovenproof tray.5.) Grill in the oven for approx 5mins before serving. Sauce Method:1.) Warm oil in a non-stick pan, add the chopped onions and cook till golden brown.2.) Add the leftover fish marinade and fry for a bit, then add the liquidised tomato and all of the spices.3.) Cook on low heat till the oil comes to the top then add the tomato ketchup and sriracha sauce - mix well - remove from stove and pour the sauce over the fish.4.) Top with chopped spring onions.
INFO & TIPS
I serve the saucy fish with khuri khitchri and the battered fish with salad and peri peri chips 🎣 🍟 🥗