Gurjyote Sethi
Gurjyote Sethi


4 cod fillets weighing 100-120g ( cut in slices)

1 tbsp lime juice

Pinch salt

For the batter

1 tbsp ginger or garlic paste

½ tsp turmeric powder

½ tsp red chilli powder or crushed black pepper

¼ tsp garam masala powder

½ tsp mango powder

½ tsp ajwain seeds

100g/4½oz chickpea or gram flour

1 tbsp cornflour

Chatt Masala

120ml sparkling water

SaladTo Fry

Oil in a wok to deep fry

For the lentil salad

200g black chickpeas, sprouted or cooked

110g green lentil, sprouted or cooked

1 tomato, chopped

1 red onion, chopped

1 cucumber, chopped

1 tbsp chopped fresh coriander leaves

½ tsp chopped fresh ginger

For the dressing

3 tbsp vegetable oil

1 tsp lime juice

Pinch salt

Pinch sugar

1 green chilli chopped

½ tsp cumin seeds, toasted, ground

1 tsp chat masalaFish

For the mint chutney

200g fresh mint leaves

110g fresh coriander leaves

2 tbsp chopped red onions

2 tbsp lemon juice

1 green chilli, chopped finely

½ tsp salt

5 tbsp thick Greek-style yoghurt


Marinate the fish with lime juice and salt and keep aside for 20 minutes.

Mix all the batter ingredients in a bowl until it’s a smooth, runny liquid, with the sparkling water.

Wipe the fish with kitchen paper or towel to remove excess moisture.

Marinate the fish in the batter for further ten minutes.

Heat oil in the wok and fry the fillets over medium heat until crisp.

Remove, place on kitchen towel and sprinkle with chaat masala powder

For the salad, mix the ingredients together and set aside.

Whisk the dressing ingredients in a bowl together until well combined and pour it over the salad.

For the mint chutney, put all the ingredients except the yoghurt into a food processor and blend until well combined.

Remove the mixture from the food processor and whisk together with the yoghurt until well combined. Add salt and freshly ground black pepper to taste, and chill in the fridge until required.

Plate Fish Fillets with salad and serve with mint chutney.

Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: