Chilli Fish Tikka

1. 1

   Cut fish into 2 inch chunks, place in bowl. In separate bowl, beat egg yolk. Add besan, yogurt and beat again (some tiny lumps may remain). Mix in salt, saffron (if using), garam masala, toasted cumin, Knorr Green Chilli Sauce and fresh coriander. Pour over fish, toss to coat. Refrigerate covered 1 -24 hours.

2. 2

   Break bread into large pieces and process to fine crumbs in food processor. Transfer to shallow bowl.

3. 3

   Warm 3 tbsp oil in shallow non-stick frying pan over medium high heat. Working with one fish piece at a time, roll into bread crumbs to coat. Place fish in frying pan, taking care not to over load pan and doing the lot in two batches. Fry fish for about 5 minutes per side, turning gently once to cook on other side.

4. 4

   When browned and crisp, remove from pan and place on paper towels to drain. Repeat with remaining pieces of fish, adding remaining 3 tbsp of oil to pan. Sprinkle with lemon juice and serve.

No additional tips available.