Spicy battered fish


For the batter

150g plain flour

2 tsp garam masala

4 tsp brown mustard seeds

2 free-range eggs

1 tbsp vegetable oil

about 120-150ml coconut milk

3 sea bass fillets

2 lemons, cut into wedges, to serve

For the dip

200ml thick yoghurt

2 tbsp chopped fresh fenugreek

½ tsp garam masala

1 tsp tomato purée

vegetable oil, for frying

Preparation method

  • For the batter, sift the flour into a bowl and add the garam masala and mustard seeds.
  • Make a well in the centre of the bowl and add the egg, oil and enough coconut milk to make a batter with the consistency of thick cream.
  • Coat the fish in the batter.
  • To cook the fish, heat the vegetable oil in a wok or pan until a breadcrumb sizzles and browns when dropped in it.
  • Add the fish fillets to the oil and cook until golden-brown and cooked all the way through - you will need to do this in batches so as to not overcrowd the pan.
  • Drain the fish on kitchen paper and keep warm while you prepare the dip.
  • For the dip, combine the yoghurt, fenugreek, garam masala and tomato purée in a small bowl.
  • Serve the battered seabass with the spicy dip and lemon wedges.