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“These are delicious with a nice level of spice, not too hot or too bland! If you can't get gram (chickpea) flour, you can use wheat flour instead. Nice served with cachumber or sweet chili sauce.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. First make the batter as it needs to be rested for 30 minutes. Sift the flour, chilli powder and salt into a bowl. Add the egg and water and beat well to make a smooth batter. Leave to stand for 30 minutes.
  2. heat 3 tablespoons of the oil in a pan, add the onion and fry until soft. Stir in the ground coriander, chillies, salt and pepper and then add the fish. Fry for 2 minutes, then cover and cook on a very low heat for 2 minutes. Break up the mixture with a fork and add the chopped coriander. Remove from the heat.
  3. Once the batter has stood for 30 minutes, stir in the fish mixture.
  4. Heat the remaining oil and frop in small spoonfuls of the batter mixture. Fry on both sides until golden. Drain thoroughly and keep warm while frying the remainder.

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