Fish chop with coriander and spinach chutney

45 MINUTES | MAKES 15 | EASY

These delicious fish chops from the streets of Kolkata can be enjoyed with a variety of chutneys. If you want something fiery, try them with szechuan sauce, or opt for a milder coriander and spinach chutney. The addition of chana dal gives the coriander chutney a creamier texture.

eggs 5, 2 lightly beaten cod fillets 300g, skin and bones removed, roughly chopped onion 1, finely chopped coriander leaves a handful, finely chopped garlic 2 cloves, finely chopped green chillies 2 small, finely chopped golden breadcrumbs 100g sunflower oil for deep-frying sea salt to serve

CHUTNEY split chickpeas (chana dal) 25g coriander a large bunch, leaves picked spinach 50g mint a small bunch garlic 4 cloves ginger 2.5cm piece, peeled green chillies 2, sliced natural yogurt 3 tbsp

• Put the 3 unbroken eggs into a small pan of boiling water and cook for 10 minutes. Drain and leave to cool, peel and mash in a bowl.

• Put the cod in a food processor and pulse until a coarse paste.

• Add the fish to the mashed eggs, along with the onion, coriander, garlic, chillies and

1/ tsp salt, and mix well. Shape the mixture

2 into 15 balls, then press to flatten them slightly. Dip each one in the beaten eggs, then roll in the breadcrumbs until fully coated.

• To make the chutney, heat a frying pan and toast the split chickpeas for 3-4 minutes until golden. Tip into a bowl and cool. In a small food processor, blend the coriander, spinach, mint, garlic, ginger, chillies, 1/ tsp salt and

2 roasted split chickpeas until smooth. Add the yogurt and blend again. This will keep in an airtight container in the fridge for 4-5 days.

• Fill a pan no more than 1/ full with oil and

3 heat to 180C or until a cube of bread browns in 30 seconds. Fry the chops for about 2 minutes, in batches, until cooked and golden, then drain on kitchen paper. Season with sea salt and serve with the chutney.