Serve it with a quick cucumber raita.
|1/2||cucumber — grated|
|1 cup||yoghurt — full-fat|
|oil — for frying|
|500 g||fish — white-flesh, chunks|
|1 3/4 cup||flour|
|3||curry powder — Goan Fish Curry Spice|
|1 tsp||chilli powder|
|freshly ground black pepper — to season|
|3 tsp||Robertson's baking powder|
|fresh coriander — and lime wedges|
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 HeinStirred.