Cumin and coriander spiced fish bites (Spice of life)

 

     These crispy, spicy fritters are based on a dish from Baltistan, India.

Serves 4

• 10 ml cumin seeds
• 10 ml coriander seeds
• 1-2 dried red chillies
• 30 ml vegetable oil
• 175 gr besan flour
• 5 ml salt
• 10 ml garam masala
• Peanut oil, for deep-frying
• 675 gr fish fillets, such as cod, skinned, boned and cut into thick strips
• Mint leaves and lime halves, for garnish

Crush the cumin, coriander and chillies, using a mortar and pestle ; heat the vegetable oil in a wok and stir-fry the spices for 1-2 minutes.

Put the besan flour, salt, spice mixture and garam masala jn a bowl ; gradually stir in enough water, about 250 ml, to make a thick batter.
Cover and allow to rest for 30 minutes.

Half-fill a wok with peanut oil and heat to 375F (190C).
When the oil has reached the required temperature, dip the fish, a few pieces at  time, into the batter, gently shaking off any excess.

Deep-fry the fish in batches for 4-5 minutes, until golden brown ; drain on kitchen paper.

Serve immediately, garnished with mint sprigs, and lime halves for squeezing over the fritters.

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