The "Tomato and Mango Salsa" complements this sweet yet slightly piquant spice coated fish.

Ingredients

• 3 cm pieces fresh ginger, peeled
• 8 cloves garlic, peeled (or 4 tsp minced)
• 1 tblsp mild chilli powder
• 1 tsp ground turmeric
• 2 tsp ground black pepper
• 4 tblsp chickpea flour
• ½ tsp ajowan seeds (optional)
• 2 tsp salt
• 2 tblsp oil
• 2 tblsp lemon juice
• oil for frying
• 6 fillets gurnard with the skin on
• Tomato and mango salsa
• 1 mango, diced (or use a 400 gram can mango slices, diced)
• 1 large juicy tomato, blanched and diced
• 2 spring onions, finely chopped
• 2 teaspoons minced fresh ginger
• 1 tablespoon chopped corainder
• 1 tablespoon lemon juice

Method

1. Finely chop the ginger and garlic to a paste and then mix with the chilli powder, turmeric, pepper, and chickpea flour, ajowan seeds, salt, oil and lemon juice.
2. Divide the paste evenly over each fish fillet. Cover and refrigerate for 30 minutes.
3. Heat sufficient oil in a wok or frying pan to shallow fry the fish. Heat to 180 degrees Celsius.
4. Add the fish fillets, 2 at a time and cook for 3-4 minutes until crisp and golden on the outside.
5. Drain on absorbent paper and serve hot with the Tomato and Mango Salsa, rice and salad.
6. Tomato and Mango Salsa
7. Mix all the ingredients together.