If you are fond of eating fish, then this recipe is a real treat for you. Tilapia is a fresh water fish, rich in mineral and commonly used in Asian cooking. Michelin Star Chef Alfred Prasad has come up with a delicious and easily doable tilapia recipe, with a tinge of mint flavor and fried, coated with gram flour batter, in common words in India, this dish can also be called tilapia & mint pakora.
Step-by-Step Easy & Quick Recipe –
Cook Time Total Time Yields
01 hours 30 mins 01 hours 30 mins 4 Serving
Tilapia fillets – 2
Chili powder – ¼ tsp
Oil – 1000ml
Cumin seeds – ¼ tsp
Rice flour – 1 tbsp
Gram flour – 3 tbsp
Fresh coriander – 10 sprigs
Ajwain – ¼ tsp
Fresh mint – 25g
Coriander leaves – 25g
Baby spinach leaves – 2 2/3
Ginger – 1 tbsp
Green chili – 1
Lime – ½ (juiced)
Plain yoghurt – 2 tbsp
Salt per taste
- For the mint chutney, roughly chop the mint leaves, coriander and baby spinach. Wash well and leave to drain. Peel and chop the ginger, then chop the green chili and set aside.
- Add the yoghurt to a blender, then add, in order, the ginger, green chilies, some salt and half the leaves. Blitz for a minute, add the lime juice and the rest of the leaves.
- Using a spatula, scrape the sides of the bowl clean and blitz for a further 2 minutes or until smooth. Transfer to a bowl, check the seasoning and chill.
- Prepare the fillets of tilapia. Trim the edges using a sharp knife and cut the fillets in half lengthwise. Cut each half horizontally; you need 4 strips per fillet. Pat dry and set aside.
- Lay the slices of tilapia on a sheet of greaseproof paper. Using a brush, apply the mint chutney generously to one side of all the slices. Roll the slices up with the mint chutney inside and chill.
- Mix the gram flour, rice flour, chili powder, ajwain, cumin seeds and salt until a smooth paste forms, adding water until a pancake batter is achieved. Set aside.
- Heat the oil in a deep-fat fryer. Dip the tilapia rolls into the gram flour batter and deep fry in medium hot oil until golden brown. Leave to drain on kitchen paper for a couple of minutes.
Note: To plate, cut the rolls in half and serve warm, garnished with sprigs of coriander, enjoy with family & friends, Bon Apatite!
Recipe by: Michelin Star Chef Alfred Prasad
Photo courtesy: Great British Chefs, visit their website for more fish recipes.