• file:site_21_rand_252271198_john_dory.jpg
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  • 4 fillets of John Dory (approx. 100-120g each)
  • 1 tbsp lime juice
  • Salt, to taste
  • Oil, for frying
  • 1 tsp chaat masala



  • 1 tbsp ginger – garlic paste
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder (or crushed black pepper)
  • ¼ tsp garam masala powder
  • ½ tsp mango powder
  • ¼ tsp ajwain seeds (optional)
  • 100 g chickpea flour
  • 1 tbsp corn flour
  • 1 drop orange colour (optional)
  • 120 ml sparkling water


Gorkha chutney

  • 4 medium size tomatoes, lightly grilled
  • 2 cloves of garlic, lightly grilled
  • 3 tbsp chopped coriander leaves
  • 1 tsp fine chopped ginger
  • ½ tsp toasted cumin seeds, crushed
  • Salt, to taste
  • 1 small green chilli minced
  • 1 tbsp olive oil
  • 2 tbsp lime juice


Crushed peas

  • 2 tsp vegetable oil
  • 1 tbsp unsalted butter
  • Pinch of asafoetida
  • ½ tsp cumin seeds
  • ½ red chilli flakes
  • 100 g garden peas, lightly blanched
  • 1 tbsp of vegetable stock or water
  • 1 tbsp single cream
  • Salt, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the chutney, place the ingredients on a large cutting board and chop coarsely. Store in the refrigerator until required.

In a bowl, marinate the fish with the lime juice. Season with salt. Set aside for 20 minutes.

To make the batter, in a bowl, combine the ginger, turmeric, chilli powder, garam masala, mango powder, ajwain seeds, chickpea flour, corn flour, orange colour and sparkling water. Whisk to combine.  

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

Transfer the fish to the batter and set side for a further 10 minutes.

Heat oil in the wok over medium heat. Fry the fish until crisp. Remove and drain on paper towels. Sprinkle with chaat masala.

To prepare the crushed peas, heat oil and butter in pan, add asafoetida, as it foams, add cumin seeds. As cumin seeds crackle, add chilli flakes and peas. Cook for 3-4 minutes and add stock and cream, and season with salt. Remove the pan from heat and, with a wooden spoon, crush the peas. Keep it warm, until required.

In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas.