Prep time: 20 mins
Cooking time: 30 mins
Ingredients
- For Masala Fish
- 500g Basa Fish Fillet, cut into bite-sized pieces
- 1 tsp Rajah Haldi Ground Turmeric
- 1 tsp Rajah Chilli Powder
- 2 tbsp of cornflour
- 2 tbsp Semolina (Rava)
- ¼ tsp white pepper
- 1 egg
- Salt
- For Spice Paste:
- 1 tbsp Rajah Fish Masala
- 5 bird’s eye chillies
- 1 tsp sugar
- 3 garlic cloves, minced
- 4 curry leaf stalks
- 3 tbsp butter
- 4 tbsp evaporated milk
- For the Mayo:
- ½ cup mayonnaise
- 2 tbsp tomato ketchup
- Dash of Tabasco
- For Masala Chips:
- 500g potatoes, peeled and cut into strips
- 2 tbsp plain flour
- Salt and pepper
- 1 tbsp Rajah Chaat Masala
- 1 tsp onion powder
- Oil for deep fry
Masala Fish and Chips
Method
- Combine all the masala fish ingredients to create a marinade, and set aside for 20 minutes, making sure the fish is well coated.
- Once marinated, heat some oil in a pan and shallow fry the marinated fish. Set aside.
- In another pan, heat the butter and fry the garlic until fragrant. Add the bird’s eye chillies and curry leaves. Keep on a low heat and fry for another minute.
- Add the Rajah Fish Masala, evaporated milk, salt and sugar. Season to taste.
- Once the mixture starts to thicken, add in the fried fish.
- Gently stir to keep the fish together.
- Now for the Masala Chips! Add all of your dry ingredients into a zip-lock bag and shake well. Heat the oil and fry the chips until they’re golden brown and crispy.
- Serve the fish alongside the chips and rosemary mayo. Garnish with coriander and a squeeze of lemon!