Indian Spiced Fish Burger
Photography Olivia Galletly.
The zingy herb salad and raita pair fantastically with the spiced fresh fish. Add a spoonful of tomato kasundi for a little sweetness.
Serves: 4
INGREDIENTS
Fish
350 grams firm white fish fillets (I used gurnard)
½ cup plain flour
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garam masala
¼ teaspoon ground chilli
½ teaspoon sea salt
2 tablespoons olive oil
Raita
1 tablespoon mustard seeds
½ cup Greek yoghurt
⅓ cucumber, cut into
3cm long matchsticks
½ red apple, cored and cut into matchsticks
Herb salad
½ red onion, thinly sliced
½ cup basil leaves
½ cup mint leaves
½ cup coriander leaves
1 green chilli, thinly sliced
1 tablespoon lime juice
To serve
4 burger buns
tomato kasundi, optional
METHOD
Cut fish fillets into pieces, around 5cm in length. Combine the flour, spices and salt in a bowl. Add the fish and gently toss to coat.
Heat olive oil in a sauté pan over a medium heat. Fry the fish for 2 minutes on each side or until just cooked.
Raita: Heat a small sauté pan over a medium heat. Add the mustard seeds and fry for 2-3 minutes until seeds begin to pop. Place in a small bowl with yoghurt, cucumber and apple and combine.
Salad: Place herb salad ingredients in a bowl and toss to combine.
To serve: Cut the burger buns in half, layer with a generous dollop of raita, fish and herb salad.
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