Ingredients:
1 pound fish fillets (such as cod, haddock, or catfish)
1 cup gram flour (besan)
2 teaspoons red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon garam masala
1/2 teaspoon mango powder (amchur)
1/2 teaspoon turmeric
1/2 teaspoon black salt
1/4 teaspoon ajwain seeds
2 tablespoons coriander leaves, chopped
Water, as needed
Oil, for frying
For the Chutney:
1 cup fresh mint leaves
1 cup fresh cilantro
2-3 green chilies
2 tablespoons lemon juice
1 teaspoon sugar
Salt, to taste
Water, as needed
Instructions:
Cut the fish fillets into bite-sized pieces.
In a large bowl, mix together the gram flour, red chili powder, coriander powder, cumin powder, salt, baking powder, garam masala, mango powder, turmeric, black salt, ajwain seeds, and coriander leaves.
Slowly add water to the bowl and mix until you have a smooth batter. The batter should have the consistency of pancake batter.
Dip the fish pieces into the batter and make sure they are fully coated.
Heat oil in a large pan over medium heat.
Once the oil is hot, add the battered fish pieces to the pan and cook until they are golden brown, about 5-7 minutes.
Remove the fish from the pan and drain on paper towels.
To make the chutney, blend together the mint leaves, cilantro, green chilies, lemon juice, sugar, salt, and water until smooth.
Serve the fried fish with the mint and cilantro chutney on the side.
