• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, H, D, E
MineralsSelenium, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 750g kipfler potatoes

  2. 1/3 cup (80ml) peanut oil

  3. 2 teaspoons coriander seeds

  4. 1 teaspoon garam masala

  5. 1 teaspoon sweet paprika

  6. 1 teaspoon cardamom seeds

  7. 1 teaspoon ground cumin cup (35g) plain flour

  8. 1 tablespoon curry powder

  9. 8 medium flathead fillets (800g)

  10. 30g butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderately hot. Scrub potatoes well then cut lengthways into quarters.

  2. Heat oil in medium frying pan; stir coriander, garam masala, paprika, cardamom and cumin over medium heat until seeds pop and spices are fragrant. Add potato; toss to coat pieces all over in spice mixture.

  3. Place potato, in single layer, on baking-paper lined oven trays; roast, uncovered, in moderately hot oven about 25 minutes or until browned and crisp.

  4. Meanwhile, combine flour and curry powder in plastic bag. Add fish fillets, one at a time; shake bag over bench, holding tightly closed, to coat fish in seasoned flour.

  5. Heat butter in large non-stick frying pan; cook fish, in batches, until browned both sides and cooked as desired. Divide fish and wedges among serving plates.

  6. TIPS:

  7. Cook fish on one side then the other, only turning fish once. You'll know when the fish is cooked about halfway through by looking at the side of the fillet - the second side will not take as long to cook as the first.

  8. Fish is cooked when it is easily flaked in the thickest part. Overcooked fish is tough and dry so follow the theory of "less is more" when frying these fillets.

  9. We used fresh flathead fillets here, but you can use any firm white fish such as blue-eye, bream, sea perch, swordfish, tuna or whiting.


  11. Make an Indian "tartare sauce" by combining finely chopped lebanese cucumber, chilli, cumin and yogurt. Serve sauce, stir-fried almonds and snake beans, to round out this Indian take on fish and chips deliciously.


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