Punjabi Tomato Relish
- medium
- 35.1KViews:
- 4cm piece of ginger
- 4 cloves of garlic
- 2 lemons
- ½ tsp turmeric powder
- 1 tsp coriander seeds, crushed
- 1 tsp cumin seeds, crushed
- 1 tsp carom seeds (ajwain)
- 1 tsp chilli powder
- salt to taste
- 200g gram flour (chickpea flour)
- water
- 400g fish (any firm white fish) in thick portion sizes
- oil to deep fry
Method
- Crush the ginger and garlic to a paste and add to a large bowl.
- Add the juice from 1 lemon and cut the second one into wedges to serve the fish with.
- Add the turmeric, crushed cumin and coriander, carom, chilli and salt.
- Sprinkle in the gram flour and mix all the ingredients for the batter together.
- Add a a little water at a time to make a thick batter.
- Place the fish in the batter and coat it all - leave to marinate for about 30 minutes.
- Meanwhile begin to heat the oil in a fryer gently
- When you are ready to cook check the oil is hot enough by dropping in a little batter into the oil. If it bubbles and floats to the top straight away it's ready.
- Very gently place a piece of the battered fish into the oil (place it away from you so the hot oil doesn't splash up).
- Fry the fish until it's cooked through and each piece is golden and crispy (about 5-6 minutes.
- Remove and set on some kitchen roll to drain. Serve hot with homemade chips and a wedge of lemon.
Andy
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