In­dian Spiced Fish Burger

The zingy herb salad and raita pair fan­tas­ti­cally with the spiced fresh fish. Add a spoon­ful of tomato ka­sundi for a lit­tle sweet­ness.

Dish - - WILD ABOUT HERBS -

FISH

350 grams firm white fish fil­lets (I used gurnard)

½ cup plain flour 1 tea­spoon ground turmeric 1 tea­spoon ground cu­min ½ tea­spoon ground co­rian­der ½ tea­spoon garam masala ¼ tea­spoon ground chilli ½ tea­spoon sea salt 2 ta­ble­spoons olive oil

RAITA

1 ta­ble­spoon mus­tard seeds ½ cup Greek yo­ghurt

⅓ cu­cum­ber, cut into 3cm long match­sticks

½ red ap­ple, cored and cut into match­sticks

HERB SALAD

½ red onion, thinly sliced ½ cup basil leaves ½ cup mint leaves ½ cup co­rian­der leaves 1 green chilli, thinly sliced 1 ta­ble­spoon lime juice

TO SERVE

4 burger buns tomato ka­sundi, op­tional

Cut fish fil­lets into pieces, around 5cm in length. Com­bine the flour, spices and salt in a bowl. Add the fish and gently toss to coat.

Heat olive oil in a sauté pan over a medium heat. Fry the fish for 2 min­utes on each side or un­til just cooked.

RAITA: Heat a small sauté pan over a medium heat. Add the mus­tard seeds and fry for 2-3 min­utes un­til seeds be­gin to pop. Place in a small bowl with yo­ghurt, cu­cum­ber and ap­ple and com­bine.

SALAD: Place herb salad in­gre­di­ents in a bowl and toss to com­bine.

TO SERVE: Cut the burger buns in half, layer with a gen­er­ous dol­lop of raita, fish and herb salad. SERVES 4

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