Curried Fish Burger

Name: Curried Fish Burger
Total time: 30 min
Yield: 4
Cuisine: Fusion
Ingredients: 4 Tbsp Yoghurt; Handful of Mint; 4 Tbsp Curry Powder; 1 Tbsp Mango Chutney; 3 Tbsp Mayo; 1⁄2 Red Cabbage, Shredded; 1 Red Chilli, Finely Sliced; 2 Spring Onions, Thinly Sliced; Handful of Coriander; 1⁄2 Mango, Thinly Sliced; Handful of Pickled Cucumbers; 4 Portions of Cod Loin; 100g Plain Flour; 100g Rice Flour; 1⁄2 Tsp Baking Powder; 1⁄2 Tsp Salt; 300ml Lager; 4 Onion Seed Brioche Buns; Lemon; Vegetable Oil; Salt; Pepper

Step 1.

Mix together the yoghurt and mint with a squeeze of lemon and a pinch of salt.

Step 2.

Mix together a tablespoon of curry powder with the mango chutney and mayo.

Step 3.

Combine the cabbage, chilli, spring onion, coriander, and mango. Season with salt and a big squeeze of lemon.

Step 4.

Drain the pickled cucumbers.

Step 5.

Season the cod loin with salt. Whisk together the flours with the baking powder, remaining curry powder, and a pinch of salt. Whisk in the lager until smooth.

Step 6.

Heat a pan of vegetable oil to 190°C. Dredge the fish in some extra rice flour, pass it through the spiced beer batter and fry for 10-12 minutes until cooked through, crispy, and golden. Season with salt and drain on kitchen paper.

Step 7.

Toast the buns and build your burgers. Start with a layer of mint yoghurt, then follow it up with some pickled cucumbers. Lay the fish down, add a handful of slaw, and slather the top bun with your curried mayo. Crown your creation and give it a squish. Get stuck in.

4 Tbsp Yoghurt

Handful of Mint

4 Tbsp Curry Powder

1 Tbsp Mango Chutney

3 Tbsp Mayo

1⁄2 Red Cabbage, Shredded

1 Red Chilli, Finely Sliced

2 Spring Onions, Thinly Sliced

Handful of Coriander

1⁄2 Mango, Thinly Sliced

Handful of Pickled Cucumbers

4 Portions of Cod Loin