SERVES 2–3

4 large garlic cloves, crushed to a paste 1 tbsp rice flour

2 tsp ground fennel

1 tsp green cardamom seeds,

finely ground

1 tsp ground ginger

1 tsp ground turmeric

1 tsp Kashmiri chilli powder

½ tsp ground cinnamon

1 tbsp freshly squeezed lemon juice 2 whole rainbow trout (approx 550g each) gutted, scaled and washed canola oil, for deep-frying lemon wedges, to serve

150g potatoes, peeled and cut into thick fingers, then washed and dried

½ tsp Kashmiri chilli powder

½ tsp ground turmeric canola oil, for deep-frying

1 Start with the fish. In a bowl, combine garlic paste, rice flour, spices, lemon juice and 1 teaspoon salt, and mix to a paste. Pat fish dry with paper towels and use a sharp knife to make several slits in the skin on the side of each fish. Rub fish all over with spice paste and leave to marinate for 30 minutes at room temperature. 2 Pour oil into a deep, heavy-based pan to a depth of 8cm. Place over a medium heat to get to 180°C on a digital thermometer. (Alternatively, you can drop in a tiny piece of bread: if it sizzles and browns in 15 seconds, the oil is hot enough.) 3 Once oil is hot, fry fish until cooked through and skin is crispy (about 5–7 minutes on each side). Remove from pan and set aside to drain on a plate lined with paper towels. Bring oil back to temperature. 4 For the spicy chips, wash potato fingers under cold running water, then pat dry with paper towels.

Place in a bowl, then add chilli powder, turmeric and 1 teaspoon salt and toss until they are all well coated. Deep-fry in oil until crispy (about 8 minutes), then remove to drain on paper towels. 5 Serve fish and chips hot, with lemon wedges for squeezing over.

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