Lahori Fried Fish with Tamarind Chutney
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Ingredients
- 600 g cod loins
- 80 g gram flour
- 2 tbsp cornflour
- 0.5 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp ajwain (carom seeds)
- 2 garlic cloves
- 4 tbsp vegetable oil
- 2 tbsp tamarind paste
- 1 lemon
Nutrition (per serving)
- Calories
- 361 kcal
- Protein
- 32.1 g
- Carbohydrate
- 18.3 g
- of which sugars
- 4.4 g
- Fat
- 16.2 g
- of which saturates
- 1.4 g
- Fibre
- 4.1 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the cod loins into large chunks and pat dry. Crush the garlic cloves and rub over the fish with the lemon juice.
- 2
Mix the gram flour, cornflour, ground turmeric, chilli powder and ajwain with enough cold water to make a thick, smooth batter.
- 3
Dip each piece of fish in the batter to coat well.
- 4
Heat the vegetable oil in a large frying pan over medium-high heat and fry the fish for 3-4 minutes on each side, until deep golden and the fish is opaque and flakes easily.
- 5
Stir the tamarind paste with 2 tbsp water to make a thin chutney.
- 6
Drain the fish briefly on kitchen paper and serve hot with the tamarind chutney.
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