Amritsar-spiced halibut with mustard mushy peas, caper kachumber and tandoori potato wedges

  • Starter
  • medium
  • 4
  • 2 hours, plus freezing time

PT2H

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Ingredients

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For the marinade

Mustard mushy peas

Tandoori potato wedges

For the kachumber

  • 3 tbsp of cucumber, cut into 1/4 inch dice
  • 3 tbsp of red onion, cut into 1/4 inch dice
  • 3 tbsp of tomatoes, deseeded with flesh cut into 1/4 inch dice
  • 3 tbsp of capers
  • 2 tbsp of fresh coriander, chopped
  • 2 tsp chives, finely chopped
  • 1/2 lemon, juiced
  • 3 tbsp of extra virgin olive oil
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp chaat masala

For the filling

For the batter

1
To begin, mix together the ginger and garlic pastes, salt, red chilli powder and lemon juice in a bowl. Pat dry the halibut fillets and cover in the mix, refrigerate until required
2
Meanwhile, prepare the mushy peas. Place the peas in a blender with the ginger, garlic, green chillies, salt, sugar and 1 tablespoon of mustard oil, blitz until finely puréed. Check the seasoning, finish with lime juice and fold in the rest of the mustard oil
3
Spread out a sheet of cling film and place a tablespoon of mushy peas down the centre. Roll the film around the peas and twist from both ends to make a thin sausage, approximately 1cm in diameter. Make 3 more cylinders and freeze until set
4
To prepare the wedges, use a paring knife to roughly shape the potatoes until they are cylindrical. Hollow out the middles using a paring knife or small Parisian scoop to leave a 1/2cm thick shell, leaving the base intact. Repeat with the other potatoes and dice the trimmings into 1/2cm pieces
5
Boil the water with the salt and vinegar in a saucepan, then lower in the potato cylinders and bring back to the boil. Drain, allow to steam-dry, then dry further with kitchen paper
  • 235ml of water
  • 3 tbsp of white wine vinegar
  • 2 tsp salt
6
Heat a deep fat fryer to 160°C and fry the cylinders for 2-3 minutes until golden brown and crispy. Remove and leave to drain on kitchen paper. Fry the diced potato scraps until golden brown, then drain and dry on kitchen paper
  • oil, for frying
7
To prepare the potato filling, mix all of the ingredients with the diced fried potato, then use to stuff the potato shells. Set aside until ready to cook
8
Using a sharp skewer or filleting knife, pierce each fillet of fish horizontally through the centre to make a small pocket. Remove 1 of the mushy pea cylinders from the freezer, take off the cling film and push it firmly all the way through the incision. Repeat with the rest of the fillets
9
Place all of the kachumbar ingredients in a bowl and mix well to form a chunky sauce
  • 3 tbsp of cucumber, cut into 1/4 inch dice
  • 3 tbsp of red onion, cut into 1/4 inch dice
  • 3 tbsp of tomatoes, deseeded with flesh cut into 1/4 inch dice
  • 3 tbsp of capers
  • 2 tbsp of fresh coriander, chopped
  • 2 tsp chives, finely chopped
  • 1/2 lemon, juiced
  • 3 tbsp of extra virgin olive oil
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp chaat masala
10
Preheat the oven to 180°C/gas mark 4
11
Skewer the potato shells and cook them in a tandoor, alternatively, transfer to a roasting tray and place in the preheated oven for 10 minutes
12
Whisk the ingredients for the batter together until smooth and thick. Set the fryer to 170°C. Pat the fish dry, dip in the batter and fry until the fish is cooked and the batter is crisp, approximately 4-5 minutes
13
Cut each potato shell into 4 wedges and serve with the hot fish and caper kachumbar
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