Food Blogs
Amritsari cod Recipe
This cod fillet recipe by Vineet Bhatia of Rasoi is a fun Indian-style alternative to traditional seaside battered fish and mushy peas. You can make your own chaat masala, a complex blend of spices, but it is also available to buy online, along with gram (chickpea) flour and carom (ajwain) seeds.
Ingredients
Garlic and green pea chutney
Cod
Batter
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Instructions
- To make the garlic and green pea chutney, heat the oil in a deep pan and add the cumin seeds. As they begin to crackle, add the chopped garlic and cook until it turns golden brown
- Add the finely chopped ginger and green chilli and sauté for a minute, then stir in the peas. Cook for 2 minutes. Add the coconut milk and a pinch of salt, and cook until the peas are tender
- Crush the peas lightly with the back of a spoon and leave to cool
- For the cod, mix the ginger paste, garlic paste, turmeric, one teaspoon of the lemon juice, chilli powder and a pinch of salt together. Gently rub it over the cod. Set the cod aside for 20 minutes. Reserve the rest of the lemon juice for the batter
- To make the batter, mix the food colouring with 1 tablespoon of water, and measure out one teaspoon of the lemon juice
- Mix all the ingredients for the batter together, adding just enough water to form a thick, smooth batter
- Add the marinated cod to the batter mixture and place in the fridge for 30 minutes
- To cook the cod, heat the vegetable oil to 180°C in a deep-fat fryer or a deep pan. Add the cod and fry until crisp
- Drain the cod on kitchen paper, sprinkle with the chaat masala and serve with the garlic and green pea chutney