600 g firm white fish fillets cut into 4 cm cubes
2 litres vegetable oil, for deep-frying
1½ tsp chaat masala
For the marinade
1 finger-length piece ginger, peeled and cut into chunks
5 garlic cloves
2 ½ tbsp lemon juice
1 tsp cumin powder
1 tsp red chilli powder, or to taste
1 tsp ajwain seeds
2 ½ tbsp rice flour
140 g besan flour
- For the marinade, blend or pound the ginger, garlic, lemon juice, cumin, chilli powder, ½ tsp ground black pepper, 1½ tbsp water and 2 tsp salt to a fine paste, then stir in the ajwain seeds. Place the fish in a non-metallic bowl, spoon over the marinade and toss well to coat. Leave to marinate in the fridge for 1 hr.
- Mix the rice flour and besan flour together. Sprinkle over the fish, thoroughly coating it, then set aside for 10 mins.
- Fill a wok or large saucepan with oil so that it comes between half and two-thirds of the way up the side, and heat to 190C – you could use a deep-fat fryer for this. Drop a few pieces of fish into the hot oil, but do not overcrowd the pan, and fry for 2-3 mins until golden brown. Transfer to a plate lined with kitchen paper to drain. Repeat with the remaining fish. Sprinkle over the chaat masala and serve immediately.