4
Easy
35 minutes
30 minutes
1. To make the battered fish: Combine the chickpea flour with the dried chilli, coriander, garam masala and buttermilk to form a batter.
2. Place a saucepan over a high heat and add the canola oil. Slice the fish into chunky pieces and submerge in the batter.
3. Place carefully into the hot oil and deep-fry until golden and puffed. Remove with a slotted spoon and drain on kitchen towel.
4. Serve with the brinjal and- coriander tzatziki.
5. To make the brinjal-and-coriander tzatziki: Place a pan over a medium to high heat and add the olive oil. When hot, fry the brinjal cubes with the chilli halves until golden and charred.
6. Transfer the brinjal to a bowl and add the garlic, yoghurt, coriander and seasoning, to taste. Blitz lightly with a hand-held blender until the mixture takes on a coarse chunky consistency.
Cook’s note: If you’re short on time, simply use a box of store-bought Chilli Bite mix.
Per serving: 2353.6 kJ, 41.3 g protein, 36 g fat, 15.8 g carbs
