Plaice and mint chutney rolls

  • medium
  • 4
  • 1 hour 30 minutes
Not yet rated

Alfred Prasad's plaice recipe allows kids to get up close and personal with raw fish – let them roll the strips of plaice around the chutney and dip them into the spiced batter.

First published in 2015






Batter mix


  • Deep fat fryer
  • Blender
  • Toothpicks


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
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
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
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
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
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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