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For the mint chutney, wash the herbs and roughly chop the mint, coriander and spinach, reserving some coriander sprigs for garnish. Peel and chop the ginger, then chop the green chilli and set aside
25g of fresh mint
1 bunch of coriander, approx. 100g
2 2/3 handfuls of baby spinach
1 tbsp of ginger
1 green chilli
Spoon the yoghurt into a blender. In this order, add the ginger, green chillies, salt and half the leaves. Blitz for a minute, then add the lime juice and the rest of the leaves
2 tbsp of natural yoghurt
1/2 lime, juiced
1 pinch of salt
Blitz for a further 2 minutes until smooth. Transfer to a bowl and set aside in the fridge to chill
To prepare the fillets of plaice, trim the edges using a sharp knife and cut in half lengthways. Cut each half in half again, horizontally, and pat dry
4 plaice fillets, skinned
Lay the slices of plaice on a sheet of greaseproof paper. Using a brush, apply the mint chutney to the surface of each slice. Roll the slices up and insert a toothpick to hold together. Set aside in the fridge to chill
For the batter, add the gram flour, gluten-free flour, chilli powder, ajwain, cumin seeds and 1/2 tsp of salt to a bowl
6 tbsp of gram flour
2 tbsp of gluten-free flour
1/2 tsp chilli powder
1/2 tsp ajwain seeds, optional
1/2 tsp cumin seeds
1/2 tsp salt
Slowly pour in a little water and mix to form a thick paste - this will be used to coat the fish. Add a little more water if the paste is too thick and set aside
Heat the oil in a deep-fat fryer to 180˚C. Dip the plaice rolls into the gram flour batter and deep-fry until golden brown. Leave to drain on kitchen paper for 2-3 minutes
1000ml of vegetable oil
Cut the pinwheels in half and serve warm, garnishing with sprigs of coriander
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