Tilapia is a freshwater fish, rich in minerals and routinely used in African and Asian cooking. In this tilapia recipe, Alfred Prasad gives the fish a real kick, serving with a punchy mint chutney and frying in a spiced gram flour batter

Method
1.
For the mint chutney, roughly chop the mint leaves, coriander and baby spinach. Wash well and leave to drain. Peel and chop the ginger, then chop the green chilli and set aside
2.
Add the yoghurt to a blender, then add, in order, the ginger, green chillies, some salt and half the leaves. Blitz for a minute, add the lime juice and the rest of the leaves
3.
Using a spatula, scrape the sides of the bowl clean and blitz for a further 2 minutes or until smooth. Transfer to a bowl, check the seasoning and chill
4.
Prepare the fillets of tilapia. Trim the edges using a sharp knife and cut the fillets in half lengthwise. Cut each half horizontally; you need 4 strips per fillet. Pat dry and set aside
5.
Lay the slices of tilapia on a sheet of greaseproof paper. Using a brush, apply the mint chutney generously to one side of all the slices. Roll the slices up with the mint chutney inside and chill
6.
Mix the gram flour, rice flour, chilli powder, ajwain, cumin seeds and salt until a smooth paste forms, adding water until a pancake batter is achieved. Set aside
7.
Heat the oil in a deep-fat fryer. Dip the tilapia rolls into the gram flour batter and deep fry in medium hot oil until golden brown. Leave to drain on kitchen paper for a couple of minutes
8.
To plate, cut the rolls in half and serve warm, garnished with sprigs of coriander
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Find out why Corney & Barrow match this Tilapia recipe with a full-bodied and ripe white wine, an aromatic white wine, or a light and crisp white wine

Ingredients

Tilapia Rolls

Mint chutney

Equipment

  1. Deep fat fryer
  2. Blender

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These beautiful little canapés from Alfred Prasad pack a punch both in flavour and visual impact


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