Amritsari cod with garlic and green pea chutney
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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.
First published in 2015
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Ingredients
Metric
Imperial
Garlic and green pea chutney
- 2 tbsp of olive oil
- 1/2 tsp cumin seeds
- 1 garlic clove, chopped
- 1 tsp fresh ginger, finely chopped
- 1 tsp green chillies, finely chopped
- 120g of peas
- 100ml of coconut milk
- 1 pinch of salt
Cod
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1 pinch of turmeric
- 1 lemon, juiced
- 1/4 tsp chilli powder
- 1 pinch of salt
- 120g of cod fillet, cut into 4 pieces
- 1000ml of vegetable oil
- 1/2 tsp chaat masala
Batter
- 2 tbsp of gram flour
- 1 tbsp of cornflour
- 1/2 tsp carom seeds
- 1/4 tsp chilli powder
- 1/4 tsp fresh ginger, finely chopped
- 1/4 tsp green chillies, finely chopped
- 1 tsp fresh coriander, chopped
- 1/2 egg, lightly beaten
- 1/4 tsp deep orange food colouring
- 1 tbsp of water
- 1/4 tsp garam masala
- 1 pinch of salt
SAVE RECIPE
Equipment
- Deep fat fryer
Method
1
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
- 2 tbsp of olive oil
- 1/2 tsp cumin seeds
- 1 garlic clove
2
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
- 1 tsp fresh ginger
- 1 tsp green chillies
- 120g of peas
- 100ml of coconut milk
- 1 pinch of salt
3
Crush the peas lightly with the back of a spoon and leave to cool
4
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
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1 pinch of turmeric
- 1 lemon
- 1/4 tsp chilli powder
- 1 pinch of salt
5
To make the batter, mix the food colouring with 1 tablespoon of water, and measure out one teaspoon of the lemon juice
- 1/4 tsp deep orange food colouring
- 1 tbsp of water
- 1 lemon
6
Mix all the ingredients for the batter together, adding just enough water to form a thick, smooth batter
- 2 tbsp of gram flour
- 1 tbsp of cornflour
- 1/2 tsp carom seeds
- 1 pinch of turmeric
- 1 lemon
- 1/4 tsp chilli powder
- 1 pinch of salt
- 1g of cod fillet
7
Add the marinated cod to the batter mixture and place in the fridge for 30 minutes
8
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
- 1000ml of vegetable oil
9
Drain the cod on kitchen paper, sprinkle with the chaat masala and serve with the garlic and green pea chutney
- 1/2 tsp chaat masala
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