Cod fillets dunked in spiced gramflour batter, deep fried and packed into a buttery toasted fluffy bread roll with coriander mint chutney. So good! These Amritsari fish tikkas butties are easy to put together and make a quick lunch.
What you need
250g cod fillets, skinless, cut into large chunks
75g gramflour (besan)
5 tbsp Greek yogurt
1 tsp ginger garlic paste
1 tbsp Kasoori methi (dried fenugreek leaves)
1/4 tsp turmeric
1/2 tsp red chilli powder
2 tsp amchoor (dry mango powder)
1/2 tsp garam masala
lemon
salt
vegetable oil
soft white rolls
butter
small handful coriander
10-12 mint leaves
1 inch ginger
1 green chilli
olive oil
What you do
In a bowl, mix the gramflour and yogurt. Make sure there are no lumps!
Add the ginger garlic paste, red chilli powder, turmeric, kasoori methi, garam masala, 1 tsp amchoor, salt and a squeeze of lemon
Mix well, loosening with a little water if needed, to form a batter that’s not runny but has the consistency of thick cream and drops off a spoon
Add your fish pieces one at a time, coating well with the batter
Heat vegetable oil in a frying pan, on medium low. Preheat your oven to 125c (fan)
When hot, fry your fish until brown and crisp and cooked all the way through. It should be opaque and flaky. If your oil is too hot, the batter will brown very quickly but the fish will still be raw - if this happens, just finish in the oven at 180c for about 5-7 mins (test it!)
Drain on a kitchen towel
Pop into the oven to keep warm, while you make your chutney!
Add coriander, mint, ginger, green chilli, 1 tsp amchoor, a pinch of salt, and a drizzle of olive oil to a blender. Blitz. If very dry, add a little water and blitz again
Heat a pan on medium-high
When hot, add a knob of butter to the pan, and rub sliced white buns on the melted butter and allow to toast until brown
Then assemble! Sliced white bun, chutney, fish tikka, more chutney, bun on top, and giant bite 😃 Yum
Enjoy!