Amritsari fish with yoghurt dipping sauce

Name: Amritsari fish with yoghurt dipping sauce
Yield: 4
Ingredients: 4cm piece ginger, roughly chopped; 2 garlic cloves, peeled; Juice of 1 lemon; 1/2 tsp ground chilli; 1 tsp ground cumin; 1 tsp carom seeds* (ajwain see notes below); 400g skinless firm white fish fillets (such as ling), cut into 3cm pieces; 2/3 cup (100g) chickpea (besan) flour; Sunflower oil, to shallow-fry; 1/2 tsp chaat masala* (see notes below); 1 cup (280g) thick Greek-style yoghurt; 1/2 bunch coriander, leaves picked, plus; extra leaves to serve; Juice of 1/2 lemon

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This recipe by Anjam Anand is normally served as a pre-dinner appetiser with rounds of drinks, but it is so delicious that it seems a shame not to make it a main course with a salad or some seasonal vegetables. You can serve it as it is or with a green coriander chutney.

4cm piece ginger, roughly chopped
2 garlic cloves, peeled
Juice of 1 lemon
1/2 tsp ground chilli
1 tsp ground cumin
1 tsp carom seeds* (ajwain see notes below)
400g skinless firm white fish fillets (such as ling), cut into 3cm pieces
2/3 cup (100g) chickpea (besan) flour
Sunflower oil, to shallow-fry
1/2 tsp chaat masala* (see notes below)

Yoghurt dipping sauce

1 cup (280g) thick Greek-style yoghurt
1/2 bunch coriander, leaves picked, plus
extra leaves to serve
Juice of 1/2 lemon

Method

1.

Place ginger, garlic, lemon juice, ground chilli, cumin, 1 1/4 tsp salt, 1/4 tsp freshly ground black pepper and 1 tbs water in a mortar and pestle and pound to a fine paste. Stir in the carom seeds. Place the fish in a non-reactive bowl. Spoon paste over the fish and turn to coat. Set aside for 1 hour to marinate.
2.

For the dipping sauce. Whiz yoghurt, coriander leaves and lemon juice in a small food processor until combined. Season well and set aside.
3.

Sprinkle the chickpea flour over fish and toss to coat. Set aside for a further 10 minutes.
4.

Heat 2cm oil in a frypan over medium heat. In batches, fry fish, turning, for 2-3 minutes until crisp and golden. Drain on paper towel.
5.

Sprinkle fish with chaat masala and serve immediately with the yoghurt dipping sauce.