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.

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