Curry and beer battered fish tacos

Recipe from: 3 August 2015
recipe, fish, tacos

Ingredients 17
Servings 1
Minutes 00:25

Ingredients

Serving Change
  • QUICK RAITA:
  • 1/2
    cucumber, coarsely grated
  • 1
    cup
    full fat yoghurt
  • salt, pepper and mashed garlic to taste
  • TACOS:
  • Oil for frying
  • 500
    g
    firm white fish, cut into chunks
  • 1 3/4
    cup
    flour
  • 3
    Tbs
    Goan Fish Curry Spice (or your preferred curry powder)
  • 1
    tsp
    chilli powder (or more to taste)
  • 1
    tsp
    salt
  • black pepper to season
  • 3
    tsp
    baking powder
  • 300
    ml
    beer
  • Soft flour tacos or tortillas (about 2 per person)
  • TO SERVE:
  • Fresh coriander and lime wedges
 

Method

00:25
 
Make the raita first by squeezing the grated cucumber through a kitchen towel to get rid of most of the moisture.

Mix the cucumber with the yoghurt, season and place in the fridge until needed.

Toss the fish with ¼ cup flour, curry spice and seasoning.

In another bowl mix the remaining flour and baking powder, add the beer and whisk lightly to form a thick batter.

Heat the oil and when hot enough, gently dip each piece of floured fish into the batter and drop it in the oil.

Cook until golden brown, remove and drain on wax paper, continue until all the fish is cooked.

Warm the tortillas, place the fish inside, top with some raita and coriander.

Serve with lime wedges on the side.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.

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Read more on: recipe  |  fish  |  tacos
 

 
 

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