Sunflower oil, for deep frying
5 tbsp gram flour (besan), sifted
juice of 1 lime
1/2 tsp turmeric
1 tsp ground coriander
1/4 tsp salt
1/4 tsp sugar
1 tsp peeled and grated root ginger
4 tbsp rice flour, for coating
500-750g white fish fillets, such as cod, haddock, coley or pollack, cut into 4-5cm fingers approx 2cm thick
For the green coriander chutney:
75g-100g coriander leaves, washed and coarsely chopped
2.5cm/1in piece fresh ginger, peeled and roughly chopped
2 green chillies, roughly chopped
Juice of ½ lemon
1 tsp sugar
1 clove garlic, coarsely chopped
¼ tsp salt
Heat the oil in a deep fat fryer at around 180C.
In a large bowl, whisk the gram flour with the lime juice, turmeric, ground coriander, salt, sugar and ginger with the about 50ml of water to make a thick custard like batter. Set aside.
Place the rice flour on a plate.
Coat the fish fingers with the rice flour and then in the batter.
Fry for 2-3 minutes until crisp and brown and serve with the Green Coriander Chutney and chips.
Put all of the ingredients for the coriander chutney into a blender and whiz to a thick paste. If it is too dry to process, add a tiny amount of water. Be careful when you open the lid because the strong pungent aroma of the chutney will hit you immediately and may make your eyes water.
Store covered in the refrigerator in a non-metallic container for up to 4 days.