Crispy spiced coley with lentil dhal

Ingredients

Fish & Shellfish

  • 4 coley fillets, weighing 200g each

Store Cupboard

  • sea salt
  • 375g of gram flour
  • 50g of cornflour, or tapioca flour
  • 2g of ground black pepper
  • 2g of ground fennel seeds
  • 1 egg white, whisked
  • 150g of yellow lentils
  • 500ml of vegetable stock

Spices & Dried Herbs

  • 2g of ground ginger
  • 2g of ground cumin
  • 2g of ground coriander
  • 1 knob of ginger, peeled and finely grated
  • 4 curry leaves, ideally fresh but you could used dried too
  • 1/4 knob of fresh turmeric, peeled and finely grated

Fruit & Vegetables

  • 2g of chilli powder
  • 2 garlic cloves, finely chopped
  • 2 shallots, finely diced
  • 2 lemons, juiced

Oils & Vinegars

  • vegetable oil, for frying
  • 75ml of rapeseed oil

Salad & Fresh Herbs

  • 1 fresh bay leaf

Delicatessen

  • 1 tbsp of apricot chutney

Speciality Ingredients

  • 1 tsp tamarind paste

Dairy

  • 50g of butter, (optional)