Ingredients

Method

• 120 g chickpea flour
• 1 t dried chilli
• ½ cup chopped fresh coriander
• 1 t garam masala
• 250 ml buttermilk
• 375 ml vegetable oil
• 800 g fresh white fish such as hake or kingklip
For the brinjal-and-coriander tzatziki
• 2 T olive oil
• 2 medium-sized brinjals, diced into small pieces
• 2 fresh chillies, halved
• 3 cloves garlic, chopped
• 500 ml plain thick yoghurt
• ½ cup chopped fresh coriander
• sea salt and freshly ground black pepper

Method

Ingredients

1. To make the battered fish: Combine the chickpea flour with the dried chilli, coriander, garam masala and buttermilk to form a batter.

2. Place a saucepan over a high heat and add the canola oil. Slice the fish into chunky pieces and submerge in the batter.

3. Place carefully into the hot oil and deep-fry until golden and puffed. Remove with a slotted spoon and drain on kitchen towel.

4. Serve with the brinjal and- coriander tzatziki.

5. To make the brinjal-and-coriander tzatziki: Place a pan over a medium to high heat and add the olive oil. When hot, fry the brinjal cubes with the chilli halves until golden and charred.

6. Transfer the brinjal to a bowl and add the garlic, yoghurt, coriander and seasoning, to taste. Blitz lightly with a hand-held blender until the mixture takes on a coarse chunky consistency.

Cook’s note: If you’re short on time, simply use a box of store-bought Chilli Bite mix.

Per serving: 2353.6 kJ, 41.3 g protein, 36 g fat, 15.8 g carbs