Crispy fried fish with chilli rice with spicy yoghurt

This takes a bit of effort but will be worth the wait. Use any white fish such as hake or panga instead of angelfish.

• Serves: 4
• Difficulty: medium
• Prep time: 10 -15 minutes
• Cooking time: 45 - 60 minutes

• 
• 

(No Ratings Yet)
Loading...

Ingredients

Sauce

• 5-10 ml (1-2 tsp) mustard seeds
• 1 small onion, finely chopped
• 8-10 fresh curry leaves
• 2 cloves of garlic, chopped
• 5 ml (1 tsp) grated ginger
• 2,5 ml (½ t) salt
• 2 chillies, chopped
• 1 small carrot, finely chopped
• 30 ml (2 tbsp) coarsely chopped coriander
• 10 ml (2 tsp) finely sliced mint
• 250 ml (1 cup) thick natural yoghurt
• grated rind of 1 lemon
• juice of 1 lemon
• olive oil to fry

Fish

• 125 ml (½ cup) flour
• 250 ml (1 cup) cornflour
• 250 ml (1 cup) soda water
• 2,5 ml (½ tsp) white wine vinegar
• 1 egg yolk
• 1 kg firm fish, e.g. angelfish, cut into chunks
• cake flour, seasoned with salt and pepper to dust
• lemon juice to taste
• oil to deep-fry
• pinch of salt

Chilli rice

• 15 ml (1 tbsp) ghee or butter
• 2,5 ml (½ tsp) fennel seeds
• 1 small onion, chopped
• 4 cloves of garlic, crushed
• 3 red chillies, chopped
• 750 ml (3 cups) cooked Spekko India Gate Classic Basmati Rice
• 45 ml (3 tbsp) chopped coriander
• salt and freshly ground black pepper to taste
• grated rind and juice of 1 lemon

Method

1. Heat a thin layer of oil in a small frying pan, add the mustard seeds and fry until they sizzle. Add onion and curry leaves and fry for a few minutes, stirring all the time to prevent seeds from burning.
2. Add garlic, ginger and salt and fry for a few more minutes. Spoon out and allow to cool.
3. Add to remaining sauce ingredients and set aside.
4. Fish: Mix together the flour, cornflour and salt. Make a well in the center. Whisk soda water, vinegar and egg together and add to the well in the flour. Mix together to form a batter. Set aside to rest for 10 minutes.
5. Season fish with lemon juice .Heat a few centimetres of oil in a saucepan.
6. Dust fish with seasoned flour. This helps the batter to cling to the fish.
7. Dip a few pieces of fish at a time into the batter. Fry until golden. Drain on a paper towel, keep warm and repeat with the rest.
8. Rice: Meanwhile, heat ghee or butter in a pot and fry fennel seeds for a few minutes. Add onion, garlic and chillies and fry until the onion is translucent.
9. Add lemon rind and juice and stir in Spekko Basmati Rice until heat through. Stir in the coriander and season to taste.
10. Serve rice with yoghurt sauce and crispy fish.