Sam Harris & Poras Chaudhary
Extracted from Romy Gill’s India, by Romy Gill (Quadrille $42 ). Photography by Sam Harris & Poras Chaudhary
Residents of Punjab don’t normally cook fish at home. Well, they might in some cities, but in the villages it only happens in the case of celebrations, such as wedding parties. This recipe is the only fish tikka recipe I remember from my childhood, because of the distinctive taste of the ajwain.
To make the batter, sift the gram flour into a large bowl and add the baking powder, chilli powder, salt and remaining spices. Gently stir to combine, then add 75 ml (2 ½ fl oz/5 tbsp) water and whisk gently to make a batter. Add the fish chunks and set aside to rest.
Pour enough oil into a deep, heavy-based saucepan to fill it halfway. Heat the oil over a medium heat until it reaches 180°C/360°F. Test the temperature of the oil by dropping a tiny amount of batter into the oil – if it floats to the surface immediately, the oil is hot enough. Once the oil is at the correct temperature, lower the battered fish pieces into the hot oil and deep fry until the batter turns light brown and crispy. Work in batches, if necessary.
Once cooked, remove the fish from the oil with a slotted spoon and place on a plate lined with kitchen paper to drain the excess oil. Serve with mint and coriander chutney.
A chilli with a kick of heat, balanced by tomato-ey sweetness.
Earth-filtered, and hand-pounded fine salt made for everyday cooking.
To bring a bright flavor to your dal, curry, or turmeric latte.
To add some mouth-puckering sourness to fruit and cocktail rims.
Our cult fave coriander is crisp and bursting with zesty aroma.
Aromatic and smoky, with an earthiness that shines in any dish!
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