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Amritsari cod with garlic and green pea chutney

Amritsari cod with garlic and green pea chutney

Amritsari cod with garlic and green pea chutney

PT1H30M

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1
To make the garlic and green pea chutney, heat the oil in a deep pan and add the cumin seeds. As they begin to crackle, add the chopped garlic and cook until it turns golden brown
  • 2 tbsp of olive oil
  • 1/2 tsp cumin seeds
  • 1 garlic clove
2
Add the finely chopped ginger and green chilli and sauté for a minute, then stir in the peas. Cook for 2 minutes. Add the coconut milk and a pinch of salt, and cook until the peas are tender
  • 1 tsp fresh ginger
  • 1 tsp green chillies
  • 120g of peas
  • 100ml of coconut milk
  • 1 pinch of salt
3
Crush the peas lightly with the back of a spoon and leave to cool
4
For the cod, mix the ginger paste, garlic paste, turmeric, one teaspoon of the lemon juice, chilli powder and a pinch of salt together. Gently rub it over the cod. Set the cod aside for 20 minutes. Reserve the rest of the lemon juice for the batter
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1 pinch of turmeric
  • 1 lemon
  • 1/4 tsp chilli powder
  • 1 pinch of salt
5
To make the batter, mix the food colouring with 1 tablespoon of water, and measure out one teaspoon of the lemon juice
  • 1/4 tsp deep orange food colouring
  • 1 tbsp of water
  • 1 lemon
6
Mix all the ingredients for the batter together, adding just enough water to form a thick, smooth batter
  • 2 tbsp of gram flour
  • 1 tbsp of cornflour
  • 1/2 tsp carom seeds
  • 1 pinch of turmeric
  • 1 lemon
  • 1/4 tsp chilli powder
  • 1 pinch of salt
  • 1g of cod fillet
7
Add the marinated cod to the batter mixture and place in the fridge for 30 minutes
8
To cook the cod, heat the vegetable oil to 180°C in a deep-fat fryer or a deep pan. Add the cod and fry until crisp
  • 1000ml of vegetable oil
9
Drain the cod on kitchen paper, sprinkle with the chaat masala and serve with the garlic and green pea chutney
  • 1/2 tsp chaat masala

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