Chilli-bite battered fish with brinjal-and-coriander tzatziki
Ingredients
- 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
Cooking Instructions
To make the battered fish: Combine the chickpea flour with the dried chilli, coriander, garam masala and buttermilk to form a batter.
Place a saucepan over a high heat and add the canola oil. Slice the fish into chunky pieces and submerge in the batter.
Place carefully into the hot oil and deep-fry until golden and puffed. Remove with a slotted spoon and drain on kitchen towel.
Serve with the brinjal and- coriander tzatziki.
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.
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 WINE: Weltevrede Gewürztraminer 2009
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