A simple, easy and quick recipe using salmon and codfish. A little spicy, lemony and perfect with a nice cold drink in the summer. I pan-fried these but these are lovely if grilled on the BBQ too.
I used Salmon and Cod for these – slice the salmon thin and cod slightly chunky but small pieces, so they cook at the same time. I didn’t add salt, as the tandoori masala has sufficient salt and the chaat masala at the end, also contains salt.
Step 1 – Marinate the fish for 10 minutes using garlic paste, a tsp of lemon juice.
Step 2 – Sprinkle a couple of tablespoons of chickpea flour, tandoori masala, chilli powder and ajwain powder. Gently mix it so it coats the fish all over.
Step 3 – Heat a little oil in a non-stick pan, add the fish pieces – making sure they are not overcrowding the base of the pan. They should not be touching each other – will help cook them evenly and crispier. You don’t want to steam them!
Step 4 – Cook for about 2-3 minutes on each side, turning over very gently. Remove from pan once the fish is cooked and sprinkle some chaat masala on top, as well as a squeeze of lemon before serving with some mint chutney and salad.