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Ingredients
- 4 fresh fish fillets, about 180g each
- 2 tbsp plain flour
- 1 tsp turmeric
- 1 tsp cumin seeds
- sea salt and black pepper
- For the raita
- 1 garlic clove, crushed
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 2 tbsp chopped coriander
- 300g plain yoghurt
- 1 tbsp oil for frying
- 400g canned chickpeas, drained
- To serve
- 2 tsp nigella seeds
- 1 lemon, cut into wedges
Method
Rinse the fillets and pat dry. Cut each in three. Mix flour, turmeric, cumin seeds, salt and pepper on a shallow plate. Coat fish in the flour.
Beat garlic, lemon juice, cumin, coriander, salt and pepper into the yoghurt. Stir in the chickpeas. Set aside.
Heat oil in a non-stick frying pan and fry the fish skin side down until crisp, turn once and cook briefly on the other side.
Serve with the raita and lemon wedges, drizzle with the turmeric-spiced pan juices and scatter with nigella seeds and extra coriander.
