MAURITIAN PUNJABI FISH

MAURITIAN  PUNJABI  FISH:
To prepare the fish: scale, remove the stomach and head, wash and slice the fish in 2 cm thick slices.

INGREDIENTS:
Spicy Punjabi fish marinade
4 X 400  g  pomfret fish
300  g  chickpea flour
2  tbsp  plain flour
2  tbsp  lemon juice
1  pinch salt
1  egg
1  tsp  red chilli powder
1  tsp  cumin powder
1  tsp  coriander powder
1  pinch orange food colour

METHOD:

• Mix all the ingredients together. Spread the marinade over the fish, and leave it covered with plastic wrap in the fridge for 2 hours.
• Heat a deep fryer to 190C .
• Deep -fry the pomfret pieces until golden brown (about 7 minutes).
• Serve with cucumber and onion sambal and mint chutney.

Mint chutney

•  1  cup yoghurt
• 1/2  cup mint leaves
• Salt
• Freshly ground pepper

place all the ingredients in a blender and whiz until smooth. Serve well chilled.

Tips:        Add a roughly chopped green chilli to the blender for a spicy option. 

                 To remove the excess oil for a healthier meal, place the deep-fried fish on a paper towel to drain the excess oil. Also, gently press paper towel over the top of the fish to remove excess oil.