New Delhi Fish & Chips

New Delhi Fish & Chips

Ingredients

For curry mayonnaise

• 15 g curry powder

• 50 g mayonnaise

• 5 g turmeric

• 5 g garlic powder

Marination for fish

• 50 g curry powder

• 5 g chicken seasoning powder

• 5 g salt

• 5 g white pepper powder

• 50 g canola oil

• 5 g turmeric powder

• 1 whole lemon, sliced thinly

• 10 g curry leaves, fried and crushed

• 1 fillet barramundi, cut into 3x5" fillets for frying

Batter for fish

• 3 g turmeric powder

• 1 g baking soda

• 2 g salt

• 150 g tempura flour

• 150 ml soda water

To serve

fried kale

lemon

Method

For curry mayonnaise

Add in all ingredients and stir till well- mixed.

To fry the fish

Mix all ingredients under marination for fish till well-mixed.

Marinate for 2 hours.

Prepare the batter by mixing all ingredients under batter for fish.

Pour into an espuma bottle and pump 2 soda chargers into it to incorporate air into the batter.

Coat the fish with the batter and fry in a large pan with hot oil till crisp.

Serve with lemon wedge and fried kale.