Ingredients
11 total- 2 onions, thinly sliced
- 1 lemon, juiced
- ½ cucumber, diced
- 300g natural yoghurt
- 2 tsp madras mild curry powder
- 100g plain flour
- 2 tsp ground cumin
- 1 (250g) pack basa fillets, cut into chunks
- ½ white cabbage, shredded
- 6 tbsp sunflower oil
- 4 garlic naans
Method
6 stepsStep 1
Put half the onion in a bowl with the lemon juice and a pinch of salt; set aside. Toss in the cucumber just before serving.
Step 2
In a separate bowl, mix 100g yoghurt with half the curry powder; set aside.
Step 3
In another bowl, combine the flour, remaining yoghurt and curry powder, cumin and a good pinch of salt to make a paste. Add the remaining onion, the fish and cabbage; toss by hand to coat well.
Step 4
Heat the oil in a large frying pan over a high heat. Roughly divide the fish mixture into 4 and scoop into the pan to make 4 patties. Fry for 2-3 mins on each side, flattening with a spatula, until golden and cooked through. Remove to a plate lined with kitchen towel to soak up some of the excess oil.
Step 5
Meanwhile, cook the garlic naans as per pack instructions.
Step 6
To serve, spread the naans with the yoghurt sauce, then top each with a fish fritter. Scatter over the cucumber and onions. Fold the naans over and dive in burger-style.