AMRITSARI FISH In India, unlike in the UK, they are blessed with massive rivers everywhere, so the sight of plentiful, large freshwater fish is common in markets all over the country. They treat fish as they might mutton or paneer, and quite often cook it with a lot of spicy accompaniments, which I think we would find very agreeable if we were more familiar with it. This Amritsari fish is a case in point. When I first tasted it, I knew I had to get it on the menu in the Seafood Restaurant. In India it is often made with singara - a mildly flavoured, local river fish that tastes like a white sea fish with no trace of muddy flavour. I’ve used farmed bream in this recipe; you can also use bass. I like the chickpea flour in the batter; it gives the fish a pleasing savouriness. METHOD For the fish, mix together the ginger, garlic and vegetable oil, then rub this over the fish fillets and leave to marinate for 15 minutes. To make the batter, sift the chickpea flour, turmeric and salt into a bowl. Mix the egg with the ginger and garlic and 2-3 tablespoons of cold water. Whisk the liquid into the flour, adding a little more water if needed, until you have a smooth batter with the consistency of double cream. Heat the mustard or vegetable oil in a sturdy, deep sided pan over a medium-high heat. Drop a tiny amount of batter into the hot oil to check it’s hot enough; the batter should rise and bubble. Coat the fish in the batter, carefully add to the hot oil and fry for 2-3 minutes, turning once, until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with a pinch of chat masala and serve with lemon wedges, green chutney and kachumber salad.
SERVES 3 – 6
CHAT MASALA
For the fish 10g/2cm ginger, finely grated 8g/1 large clove garlic, finely crushed 2 tsp vegetable oil 3 x 150g fillets of sea bream, each cut into 2
Makes 50 - 75g
For the batter 50g chickpea (gram/besan) flour 1 tsp turmeric 1/2 tsp salt 1 free-range egg, lightly beaten 5g/1cm ginger, finely grated 4g/1 small clove garlic, finely crushed Mustard oil or vegetable oil, for deep frying To serve Pinch of Chat masala, lemon wedges Green chutney Kachumber salad
Keeps for about 1 month There are more mixtures of spices called masalas in India than you can shake a stick at.
1 tbsp cumin seeds 1 tbsp coriander seeds 1 tbsp black peppercorns 1 tbsp amchur (dried green mango powder) 1 tbsp dried ginger powder 1 tsp asafoetida 1 tbsp Kashmiri chilli powder 1 tbsp black salt powder or pieces 1 tbsp salt Roast the cumin, coriander and black pepper in a dry frying pan over a medium heat for 1-2 minutes or until lightly toasted and fragrant. Cool, then combine all the ingredients in a spice mixer or pestle and mortar and make a fine powder. Store in a sealed container out of the sunlight.
KACHUMBER SALAD
GREEN CHUTNEY
Serves 8 - 10
Serves 6 Eat freshly made
300g vine-ripened tomatoes, thinly sliced 1/2 cucumber, sliced 100g red onions, halved and thinly sliced 1 fresh green chilli, finely chopped 1/2 tsp toasted ground cumin seeds 1/4 tsp Kashmiri chilli powder Large handful of fresh coriander leaves, roughly chopped Freshly ground black pepper 1 tbsp freshly squeezed lime juice or white wine vinegar Lime wedges (optional), to finish Layer the ingredients, or gently toss together, just before serving. Serve with lime wedges, if desired.
Far too often this green chutney is not freshly made in India, and it only works when it is.
Large handful of mint leaves Large handful of coriander leaves 2 fresh chillies, roughly chopped 1 small onion (75g), roughly chopped 11/2 tsp sugar 1/4 ground cumin 2 tsp lime juice 1/4 tsp salt Tip all the ingredients into a food processor and blend to a rough paste.
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