Spiced Fried Fish with Chaat Masala
One portion, 20 minutes, and only 10 minutes of chopping. About 340 kcal and 28 g protein. It brings some heat.
Per portion
Calories from protein 33%, carbs 17%, fat 50%. Estimated from the ingredients.
Roughly £2.70 a portion.
Method
- 1
Soak the red onion in cold salted water for 5 minutes, then drain and toss with a pinch of the chaat masala.
- 2
Mix the gram flour, cumin, chilli powder, turmeric, garlic, ginger, lemon juice and ¼ tsp salt into a thick paste and coat the fish fillet all over.
- 3
Heat the oil in a frying pan over medium-high heat and fry the fish for 3–4 minutes per side until crisp and cooked through.
- 4
Sprinkle with the rest of the chaat masala as soon as it comes out of the pan.
- 5
Season to taste, then serve with the red onion, a scatter of fresh coriander and the lemon wedge for squeezing.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/spiced-fried-fish-with-chaat-masala/
