Easy Food Recipes and Cooking - Indian Fish and Chips
Serves 6
• 75g good-quality korma curry paste
• Finely grated zest and Juice of 1 lemon
• 600g skinless, boneless firm white fish fillets, cut into fingers
• 1 1/2 cups (175g) dried breadcrumbs
• 1 small handful of curry leaves
• 1 tsp garam masala
• 1 tbs olive oil
• 2 eggs
• Plain flour
Spiced oven-roasted chips
• 750g large red-skinned potatoes
• 1 tbs olive oil
• 1 tsp brown mustard seeds
• 1 large pinch of cumin seeds
• 1 heaped tsp garam masala
• 2 long red chillies, pricked with a fork
• Finely grated zest and Juice of 1 lemon
Mushy pea dahl
• 1 small onion
• 1 garlic clove
• 5cm piece of ginger
• 1 long red chilli, seeds removed, roughly chopped
• 1 tbs sunflower oil
• 1 handful curry leaves
• V2 tsp ground turmeric
• 1 tsp fenugreek seeds
• 2 tsp brown mustard seeds
• 300g dried red lentils
• 200g frozen peas
• Juice of 1 lemon
Combine the korma paste and lemon zest and juice. Add the fish fingers and toss to coat, ensuring they are well coated, then cover and leave in the fridge to marinate for 30 minutes.
Whiz the breadcrumbs in the food processor with the curry leaves, garam masala and olive oil, then transfer to a plate. Whisk the eggs and pour into a shallow dish, and spread a thin layer of flour onto a plate. Shake any excess marinade from the fish, dip first in the flour, then in the egg and finally in the crumbs, making sure each piece is well coated. Place the fish fingers on a baking tray and set aside.
Preheat the oven to 200°C. Cut the potatoes lengthways into chunky chips. Par-boil in a saucepan of boiling, salted boiling water for 10 minutes, then drain and leave briefly to steam dry. Toss the chips with the oil, mustard seeds, cumin seeds, garam masala, whole chillies and lemon zest and juice.
Spread the chips on a baking tray with the squeezed lemon halves and bake for 25-30 minutes until cooked through and crisp. After 10 minutes add the fish fingers to the tray and bake for the final 15-20 minutes until crisp on the outside but tender inside.
Meanwhile, to prepare the dahl, whiz the onion, garlic, ginger and chilli in a food processor until finely chopped. Placethe sunflower oil in a saucepan with the curry leaves, turmeric, fenugreek seeds and half the mustard seeds, stirring until hot. Add the onion mixture and fry for 1-2 minutes before stirring in the lentils and 3 cups (750m1) boiling water. Cover the pan and leave to simmer, stirring constantly, for 15 minutes or until the lentils are nearly cooked. Add the peas and cook for a further 5 minutes, then whiz the whole lot in the food processor until smooth. Stir in the lemon juice to taste, then serve with fish and chips.