Ingredients
1 tsp Spicewalla Roasted Coriander Powder
1 tsp Spicewalla Kashmiri Chilli Powder
1/2 tsp Spicewalla Turmeric Powder
Kosher salt to taste
2 Tbs Ginger Garlic Paste (GGP)
Juice of half a lime
2 Tbs neutral oil (we used grapeseed oil), plus more for frying
1 filet flaky white fish such as tilapia, cod, or haddock, cut into 1" strips
Maggi ketchup, for finishing
Fresh cilantro, for garnish
for the cilantro chutney:
1 cup of fresh cilantro leaves
2 large cloves of garlic
Small knob of ginger
1/2 small jalapeño or serrano chilli pepper
1/2 tsp sugar
Salt to taste
Juice of half a lime
Preparation
- Place roasted coriander powder, Kashmiri chilli powder, turmeric and salt in a medium mixing bowl and stir together.
- Stir the ginger garlic paste into the dry ingredients until well combined, it should be a vibrant red color.
- Stir in lime juice and oil. Taste and adjust to your liking.
- Coat your fish in the marinate and let sit for at least 2 hours, no more than 6 hours.
- Heat a generous amount of neutral cooking oil in a sauce pot to 350 degrees. Using a thermometer, keep your oil between 325 and 350 degrees. (You can also pan fry in about 1" of oil as well.)
- Carefully drop in your well-coated fish without crowding the pot, cook until golden brown, about 3-5 minutes.
- Place fish on paper towel to dry off excess oil.
- Repeat with remainder of fish.
- Make the chutney: Blend all ingredients in a food processor or blender, do not puree, you are looking for a thick and chunky texture.
- Warm your naan on the burner and top with chutney, sliced onion, Maggi ketchup, and more cilantro.
- For the full Chai Pani experience, wrap in foil or wax paper and enjoy!
