#FridayCurryClub

My next YouTube Live event where I will be cooking some fish kebabs with a tomato chutney.

The great thing about this recipe is that it's an unusual way to cook fish, yet it looks and tastes absolutely amazing. I always marinate my fish in lemon, salt and turmeric to add a little zing to the dish and heighten the finished flavour. Another tip is to ensure you cook the gram flour until it releases a sweet aroma and turns a touch darker. This toasts the flour and so adds a slight nuttiness to the kebabs.

Check out my website for the recipe:
https://www.harighotra.co.uk/fish-keb...
https://www.harighotra.co.uk/spiced-t...

Ingredients Fish Kebabs:
150g salmon, skinned and boned
250g white fish, skinned and boned
½ tsp salt, or to taste
Juice 1 lemon
2 cloves garlic
3-4 tbsp mustard oil for frying
2 tbsp gram flour
4cm piece ginger, grated
2 green chillies, finely chopped
Handful of fresh coriander, finely chopped
1 tsp black peppercorns, cracked
½ tsp turmeric powder

Ingredients Tomato chutney:
3 tbsp vegetable oil
1 tsp kalonji seeds
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp fenugreek seeds
2 dried kashmiri red chillis
1 red chilli, chopped
200ml white vinegar
250g jaggery or brown sugar
1 kg tomatoes, quartered
1 tsp salt, or to taste
1 tsp chilli powder, optional

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