Recipe
Why make it
Bite-sized boneless fish coated in a spiced gram flour and rice flour batter, fried until crisp outside and flaky inside. Ideal with tea or as an Iftar starter.
Serves 4
+ 9 more in the full recipe
Step 1 of 9
Pat the fish cubes very dry with kitchen paper and place them in a bowl. Add the lemon juice, ginger-garlic paste, 1 tsp salt, chilli powder, turmeric and crushed coriander seeds. Toss gently so the pieces do not break.
Step 2 of 9
Cover and refrigerate the fish for 20 minutes while you make the batter.
Step 3 of 9
In a separate bowl, mix the besan, rice flour, baking powder, remaining salt, ajwain (rub it between your palms first), roasted cumin, green chillies and fresh coriander.
Step 4 of 9
Add the cold water a little at a time, whisking until you have a thick, smooth batter that coats the back of a spoon in a thick layer. Add a splash more water only if it is too stiff to drop from the spoon.
Step 5 of 9
Heat the oil in a karahi over medium heat to about 170°C. To test without a thermometer, drop in a little batter; it should rise to the top within a few seconds and sizzle steadily.
The last 4 steps are in the full recipe.
Cook’s tip
Dry fish gives a crisper coating; pat the cubes well after marinating and remove any pin bones you find.
Ready to cook?
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