Ingredients
- 50g (2oz /scant ½ cup) chickpea (gram flour)
- ½ tsp bicarbonate of soda
- 1 tsp Guntur Sannam Chilli
- 1 tsp Surya Salt
- ½ tsp Pragati Turmeric
- 1 tsp ajwain seeds
- 1 tsp Chaat Masala
- 1 tsp ground Nandini Coriander
- 1 tsp ground Jodhana Cumin
- 400g (14oz) any white fish fillets, skin removed and cut into 4cm (1 ¼in) chunks
- Sunflower oil, for deep frying
TO SERVE
- Romy's Mint and Coriander Chutney
Methods
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To make the batter, sift the gram flour into a large bowl and add the baking powder, chilli powder, salt and remaining spices. Gently stir to combine, then add 75 ml (2 ½ fl oz/5 tbsp) water and whisk gently to make a batter. Add the fish chunks and set aside to rest.
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Pour enough oil into a deep, heavy-based saucepan to fill it halfway. Heat the oil over a medium heat until it reaches 180°C/360°F. Test the temperature of the oil by dropping a tiny amount of batter into the oil – if it floats to the surface immediately, the oil is hot enough. Once the oil is at the correct temperature, lower the battered fish pieces into the hot oil and deep fry until the batter turns light brown and crispy. Work in batches, if necessary.
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Once cooked, remove the fish from the oil with a slotted spoon and place on a plate lined with kitchen paper to drain the excess oil. Serve with mint and coriander chutney.
