Amritsari Fish & Kachumber

• White Fish(600 g)
• Lemon(1½)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Greek yogurt(3 tbsp)
• All-Purpose Flour(4 tbsp)
• Cornflour(2 tbsp)
• Cumin(1 tsp)
• Ground Coriander(1 tsp)
• Turmeric(½ tsp)
• Paprika(1 tsp)
• Cayenne Pepper(¼ tsp)
• Salt(1¾ tsp)
• Rapeseed Oil(4 tbsp)
• Basmati Rice(250 g)
• Cucumber(1)
• Tomato(2)
• Red Onion(1)
• Coriander(2 tbsp)

Method

1. 1

   Rinse {Basmati Rice} until the water runs mostly clear. Finely grate the {Garlic}, grate the {Ginger}, and juice {Lemon}. Dice the {Cucumber}, {Tomato}, and {Red Onion}, then chop the {Fresh cilantro}.

   ~10 min

2. 2

   Pat the {White Fish} dry. In a bowl, mix the lemon juice, {Garlic}, {Ginger}, {Greek yogurt}, {All-Purpose Flour}, {Cornflour}, {Cumin}, {Ground Coriander}, {Turmeric}, {Paprika}, {Cayenne Pepper}, and {Salt}. Coat the fish all over and leave it to sit while you start the rice.

   ~5 min

3. 3

   Put the {Basmati Rice} in a saucepan with 500ml water and {Salt}. Bring to a boil, cover, reduce to low, and cook for 12 minutes. Turn off the heat and let it stand, covered, for 5 minutes.

   ~17 min

4. 4

   While the rice cooks, toss the {Cucumber}, {Tomato}, {Red Onion}, and {Fresh cilantro} with the juice of {Lemon} and {Salt}. Set aside so the salad lightly softens.

   ~3 min

5. 5

   Heat the {Vegetable oil} in a large frying pan over medium-high heat. Fry the fish for 3–4 minutes per side until the coating is golden and crisp and the fish flakes easily. Cook in batches if needed so the pieces do not touch.

   ~7 min

6. 6

   Fluff the rice and divide it between plates. Top with the fish and spoon the kachumber alongside. Serve with any extra lemon from the board if you like.

   ~2 min