BBC

Indian-style fish in batter with carrot and coconut chutney

Try something different to fish and mushy peas with this lightly spiced battered fish and yoghurty crushed peas.

Ingredients

For the peas
For the chutney
  • 200g/7oz carrots, grated

  • 200g/7oz fresh coconut, grated

  • 1 small bunch coriander, finely chopped, plus extra to serve

  • 2 green chillies, seeds removed, flesh finely chopped

  • ½ lemon, juice only

For the fish

Preparation method

  1. For the peas, boil the peas in a pan of boiling water for 3-4 minutes until tender. Drain and return to the saucepan along with the olive oil and chopped garlic and season with sea salt and freshly ground black pepper.

  2. Continue to cook for 2-3 minutes, then lightly crush with a potato masher to a rough purée. Stir in the yoghurt, mint and lemon juice and heat through. Keep warm.

  3. For the chutney, mix all of the chutney ingredients together and season with salt and freshly ground black pepper. Set aside.

  4. For the fish, mix the gram flour, spices and poppy seeds together in a mixing bowl and season generously with salt and freshly ground black pepper. Quickly whisk in the sparkling water until the batter has just combined.

  5. Half-fill a deep, heavy-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Dredge the fish fillets in the extra gram flour, shaking off any excess, then dip them into the batter until well coated. Carefully lower the fish fillets into the hot oil and fry for 2-3 minutes, turning once or twice, until the batter is crisp and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.

  6. To serve, place the chutney and peas onto serving plates, lay the fish on top and garnish with the lemon wedges. Sprinkle over the coriander leaves.

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