Ingredients
8 piece(s)
Amitsari Fish
- 8 pieces fish, any kind that is suitable for frying
- 200 grams dried chickpeas, ground to make a flour
- 1 slice fresh ginger, about an inch
- 3 cloves fresh garlic
- 1 tablespoon Red Chilli powder
- 110 grams plain yoghurt
- 1 egg
- 1 teaspoon ajowan, available from asian grocers
- salt, to taste
- 1 tablespoon lime juice
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6
1h 10min
Preparation 1h 0minBaking/Cooking -
7
medium
Preparation -
8
-
Recipe is created forTM 31
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Recipe's preparation
Clean, wash and cut fish into 1.5cm cubes, set aside.
Turn chickpeas into flour, 30 seconds speed 10 - extend time if necessary. Set aside.
Place ginger, garlic, chilli powder, salt and lime juice in the Thermomix bowl, process at speed 7 for 40 seconds until smooth. Pour over the fish and stir to coat. This will need to rest for 20 minutes.
Rinse the bowl.
Return the chickpea flour to the bowl, adding yoghurt, egg, ajowan, salt and mix for a few seconds on speed 4 to combine. Add enough water to make a smooth batter, mixing on speed 4 until you have added enough water.
Heat oil in a wok and deep fry until golden brown and crisp.
Accessories you need
-
Spatula TM5/TM6
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Tip
modified version of food.com's recipe
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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