Ingredients:
50 g
chickpeas or besan flour, sifted
1 tbsp malt
vinegar
1 ½ tsp hot
chili powder
1 garlic
clove, crushed
1 tsp peeled
and finely grated root ginger
½ tsp ajowan
seeds
1 tsp garam
masala
½ tso ground
black pepper
½ tsp salt
1 tbsp lemon
juice
400 g
boneless and skinless cod or sole fillets, in bite size chunks
Vegetable
oil for deep frying
Method:
In a bowl,
mix the flour, vinegar, chili powder, garlic, ginger, ajowain, garam masala,
black pepper and salt with about 3 tbsp cold water to make a thick smooth
batter. Sprinkle the lemon juice over the fish, then place the fish pieces in
the batter and mix carefully, ensuring that the fish doesn’t break up. Cover
and leave to marinate for about 15 minutes. Heat the oil in a fryer or wok to
180 degree C. To check that the oil is at the right temperature, carefully add
a small droplet of batter to the oil. If the batter sizzles, the oil the ready.
Deep-fry the fish in batches. Cook for 8-10 minutes until golden brown. Drain
on kitchen paper and serve immediately with a chutney of your choice.