This was a surprise find in a resturant called Mother India in Glasgow. After having fish and chips for decades this really stood out as a new take on a scottish classic. The fish still has the delicate texture and taste but the flavours of the spices bring it to another level. This is really one to give it a go.
Time: 1 hour due to marinading Serves: 2-4 (dependant on hunger)
400g haddock or another hearty white fish
1 teaspoon garam masala
1/2 teaspoon salt
juice from 1/2 lime
1 half thumb sized piece of root ginger
2 cloves garlic
half a green chilli
100g plain flour
1 teaspoon baking powder
1 teaspoon of salt
1 teaspoon of tumeric
half a green chilli diced
1 half thumb sized piece of root ginger grated
Raita – mix the following together
Finely chopped cucumber
Small amount of mint
- Dice the chilli, crush the garlic and grate the ginger into the dry ingredients of the marinade. Add the lime juice.
- Chop the fish into bite sized chunks and steep in the marinade for one hour.
- Mix together all the ingredients under “batter” adding enough water until you get a custard like consistency.
- In a pan add enough rapeseed oil to shallow fry.
- Dip the fish in the batter and shallow fry for 3 to 4 minutes.
- Serve with Raita.