Delicious UK – (10)October 2019

Fish&chippakoras
withgreenpeachutney
MAKESABOUT 20 PAKORAS.
HANDS-ONTIME1 HOUR15-20MIN

MAKE

AHEAD

Makethegreenpea
chutneyupto2 hours
ahead.Keepcoveredinthe
fridgeuntilyou’rereadytoserve.

KNOW-

HOW

Ajwain(orcarom)seeds
haveananiseedflavourthat
pairswithseafood.Available
fromWaitroseandsouschef.co.uk.

A BITABOUTRAVINDER
ShewasborninKenyatoIndian
parentsandRavinder’sfoodis
inspiredbyherEastAfrican-Asian
heritageandcultureandher
Londonupbringing.Sheopenedher
restaurant,Jikoni,inMarylebonein
2016.Aswellasbeinga chefand
restaurateurshe’sanaward-
winningfoodjournalistand
cookbookauthor.

Chaat masala is a tangy spice mix

often sprinkled on salads, breakfast

dishes and fruit salads. Available

from Asian supermarkets, Waitrose

and at amazon.co.uk.

• 300g waxy potatoes, such
  as desiree


• 300g sustainable cod or pollock
  loin, pin boned


• 3 spring onions, finely sliced


• 2 garlic cloves, finely grated


• 5cm fresh ginger, grated
  (see delicious. kitchen for
  Ravinder’s ginger tip)


• 1 green chilli, finely chopped


• 1 heaped tsp each coriander seeds
  and cumin seeds, toasted in a dry
  pan and roughly crushed


• 1 tsp ajwain (carom) seeds – see
  Know-how


• 1 tsp chaat masala (see
  Know-how)


• ½ tsp ground turmeric


• Handful fresh coriander, chopped,
  plus a few leaves to serve


• Juice 1 lime, plus extra wedges
  to serve


• 150g chickpea (gram) flour
  
  
  • 60g self-raising flour
  
  
  • Vegetable oil for deep frying
  
  
  
  

FOR THE GREEN PEA CHUTNEY

• 125g frozen peas


• Large handful fresh coriander,
  chopped


• Handful fresh mint leaves, chopped


• 1 garlic clove, finely sliced


• 1 green chilli, finely chopped


• 5cm fresh ginger, grated


• 1 tsp cumin seeds, toasted in a dry
  pan and roughly crushed


• ½ tsp caster sugar


• Finely grated zest and juice 1 lime

USEFUL TO HAVE...

• Digital probe thermometer

1 To make the green pea chutney, put

the peas in a heatproof bowl, pour

over freshly boiled water, leave for

5 minutes, then drain in a colander

and run the peas under a cold tap to

cool. Return to the bowl and roughly

mash with the back of a fork.

2 Put the coriander, mint, garlic,

chilli, ginger and cumin seeds in a

pestle and mortar with 2 tbsp water,

A

G

B

H

F