Tilapia and mint chutney rolls in a gram flour batter
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Tilapia is a freshwater fish, rich in minerals and routinely used in African and Asian cooking. In this tilapia recipe, Alfred Prasad gives the fish a real kick, serving with a punchy mint chutney and frying in a spiced gram flour batter.
First published in 2015
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Ingredients
Metric
Imperial
Tilapia Rolls
- 2 tilapia fillets
- 1/4 tsp chilli powder
- 1000ml of oil
- 1/4 tsp cumin seeds
- 1 tbsp of rice flour
- 3 tbsp of gram flour
- 10 sprigs of fresh coriander
- 1/4 tsp ajwain
Mint chutney
- 25g of fresh mint
- 25g of coriander leaves
- 1 handful of baby spinach leaves
- 1 tbsp of ginger
- 1 green chilli
- 1/2 lime, juiced
- 2 tbsp of plain yoghurt
- salt
SAVE RECIPE
Equipment
- Deep fat fryer
- Blender
Method
1
For the mint chutney, roughly chop the mint leaves, coriander and baby spinach. Wash well and leave to drain. Peel and chop the ginger, then chop the green chilli and set aside
- 25g of fresh mint
- 25g of coriander leaves
- 1 handful of baby spinach leaves
- 1 tbsp of ginger
- 1 green chilli
2
Add the yoghurt to a blender, then add, in order, the ginger, green chillies, some salt and half the leaves. Blitz for a minute, add the lime juice and the rest of the leaves
- 1/2 lime
- 2 tbsp of plain yoghurt
- salt
3
Using a spatula, scrape the sides of the bowl clean and blitz for a further 2 minutes or until smooth. Transfer to a bowl, check the seasoning and chill
4
Prepare the fillets of tilapia. Trim the edges using a sharp knife and cut the fillets in half lengthwise. Cut each half horizontally; you need 4 strips per fillet. Pat dry and set aside
- 2 tilapia fillets
5
Lay the slices of tilapia on a sheet of greaseproof paper. Using a brush, apply the mint chutney generously to one side of all the slices. Roll the slices up with the mint chutney inside and chill
6
Mix the gram flour, rice flour, chilli powder, ajwain, cumin seeds and salt until a smooth paste forms, adding water until a pancake batter is achieved. Set aside
- 3 tbsp of gram flour
- 1 tbsp of rice flour
- 1/4 tsp chilli powder
- 1/4 tsp ajwain
- 1/4 tsp cumin seeds
- salt
7
Heat the oil in a deep-fat fryer. Dip the tilapia rolls into the gram flour batter and deep fry in medium hot oil until golden brown. Leave to drain on kitchen paper for a couple of minutes
- 1000ml of oil
8
To plate, cut the rolls in half and serve warm, garnished with sprigs of coriander
- 10 sprigs of fresh coriander
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