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Tilapia and mint chutney rolls in a gram flour batter

Tilapia and mint chutney rolls in a gram flour batter

Tilapia and mint chutney rolls in a gram flour batter

PT1H30M

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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
  • 25g of fresh mint
  • 25g of coriander leaves
  • 2 2/3 handfuls of baby spinach leaves
  • 1 tbsp of ginger
  • 1 green chilli
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
  • 1/2 lime
  • 2 tbsp of plain yoghurt
  • salt
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
  • 2 tilapia fillets
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
  • 3 tbsp of gram flour
  • 1 tbsp of rice flour
  • 1/4 tsp chilli powder
  • 1/4 tsp ajwain
  • 1/4 tsp cumin seeds
  • salt
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
  • 1000ml of oil
8
To plate, cut the rolls in half and serve warm, garnished with sprigs of coriander
  • 10 sprigs of fresh coriander

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