This can be a slightly oily fish and works well with spicy sauces, such as chilli dishes. A great fish for frying in flavoured oil, this recipe uses mustard oil, but sesame oil and other flavours work just as well.
3 cm ginger finely grated
2 large cloves of garlic finely crushed
2 tsp vegetable oil
3 x 150 g fillets of Katla fish
50g chickpea (gram/besan) flour
1 tsp turmeric
½ tsp salt
Mustard Oil for frying
- Mix 2/3 of the ginger, ½ the garlic and the vegetable oil and rub into the fish filets and put to one side for 15 minutes
- Make the batter by sifting the chickpea flour, turmeric and salt into a bowl. Mix the egg, remaining ginger and garlic with 2-3 tbsp of cold water.
- Whisk this liquid into the flour until it has the constancy of double cream, adding a little more water if needed.
- Heat the mustard oil in a sturdy deep sided pan over a medium high heat. Drop a bit of the batter into the oil to check it’s hot enough. If the oil is the correct temperature the batter will rise and bubble.
- Coat the fish in the batter and add to the hot oil. Fry for 2-3 minutes, turn once during cooking. Once it is golden and crisp remove with a slotted spoon and place on kitchen paper to drain.
- Serve with lemon wedges and green chutney and a nice salad.
Green chutney is straightforward to make and will last for a week in the fridge.
Use a food processor to blend the following ingredients until smooth.
- 75g fresh mint leaves
- 150 g fresh coriander leaves
- 5g fresh ginger
- 2 cloves garlic
- 1 small onion
- 3-6 green chillies chopped
- 15 shelled raw pistachio nuts
- 1 tsp dried mango powder or dried pomegranate powder
- 2-3 tsp lemon juice
- 1 tsp salt
- 300 ml cold water.
Taste once it’s blended and if needed add more flavour.