Seafood bhaji Recipe
- 300g/10½oz plain flour
- 150ml/5fl oz water (approx)
- 1 green chilli, finely chopped
- 2 tbsp vegetable oil, to shallow fry
- 1 large onion, sliced
- 100g/3½oz king prawns, cooked
- 100g/3½oz salmon, cooked
- 100g/3½oz haddock, cooked
- 400ml/14fl oz vegetable oil, to deep fry
- large handful fresh coriander leaves, chopped
- mango chutney
- plain yoghurt, garnished with fresh mint leaves
- Place the flour into a large bowl. Gradually add the water, whisking constantly, until a thick batter is formed. Add the chilli and mix in well.
- Heat the two tablespoons of vegetable oil in a frying pan over a medium heat. Add the onion and fry until soft, then remove with a slotted spoon.
- Place the prawns, salmon and haddock into a clean bowl and add cooked onion, stirring well to combine.
- Heat the 400ml/14fl oz of vegetable oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous – do not leave unattended!).
- Using a tablespoon, take even amounts of the fish mixture and dip into the batter mixture, then carefully place into the hot oil. Deep-fry for 8-10 minutes, or until crisp and golden and completely cooked through, then carefully remove with a slotted spoon and drain on kitchen paper.
- To serve, place the bhajis into a serving bowl with the coriander, mango chutney and yoghurt in bowls alongside for dipping.
