Spiced battered fish and chilli chutney recipe
 Liven up battered fish with warm spices and a fiery chilli chutney. You can batter broccoli florets to serve alongside, if you like. For this recipe you will need a stick blender. 25g/1oz dried ancho chillies150ml/5fl oz just-boiled water1 tbsp vegetable oil1 tsp fennel seeds1 heaped tbsp finely grated fresh root ginger2 tbsp caster sugar1 tbsp red or white wine vinegarsalt and freshly ground black pepper 25g/1oz dried ancho chillies 150ml/5fl oz just-boiled water 1 tbsp vegetable oil 1 tsp fennel seeds 1 heaped tbsp finely grated fresh root ginger 2 tbsp caster sugar 1 tbsp red or white wine vinegar salt and freshly ground black pepper vegetable oil, for deep-frying50g/1¾oz plain flour1½ tbsp cornflour1 tsp ground turmeric1 tsp medium curry powder¼ tsp fine sea saltpinch hot chilli powder50g/1¾oz natural yoghurt2 x 200g/7oz white fish fillets, smoked or unsmoked vegetable oil, for deep-frying 50g/1¾oz plain flour 1½ tbsp cornflour 1 tsp ground turmeric 1 tsp medium curry powder ¼ tsp fine sea salt pinch hot chilli powder 50g/1¾oz natural yoghurt 2 x 200g/7oz white fish fillets, smoked or unsmoked freshly cooked ricefresh mint and coriandernatural yoghurtlime wedges freshly cooked rice fresh mint and coriander natural yoghurt lime wedges Method To make the chilli chutney, soak the chillies in the just-boiled water for 10–20 minutes, then drain, reserving the liquid. Put into a jug with 3 tablespoons of the soaking liquid and blitz using a stick blender until very smooth.Heat the oil in a small pan and add the fennel seeds and ginger. Cook for about a minute, stirring, then add the blended chillies, sugar and vinegar. Bring to a simmer and cook for 2–3 minutes more. Add salt and pepper to taste. Set aside.Heat 2–3 litres/3½–5 ¼ pints oil in a deep fat fryer, or 750ml/1⅓ pints oil in a large, heavy based saucepan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)To make the batter, put the flour, cornflour, turmeric, salt and chilli powder in a large bowl. Add the yoghurt and 5 tablespoons water and mix well to make a thick batter.Dip the fish fillets in the batter, then add to the hot oil, one fillet at a time. Fry for 3–4 minutes, then turn and cook on the other side for another 3–4 minutes, or until crisp and golden. (Depending on the size of your pan or fryer, you may need to do this in two batches, keeping the first piece of fish warm in a low oven while the other is cooked.)Serve the fish with the chilli chutney and freshly cooked rice. Garnish with fresh coriander and mint and serve with yoghurt and lime wedges for squeezing over. To make the chilli chutney, soak the chillies in the just-boiled water for 10–20 minutes, then drain, reserving the liquid. Put into a jug with 3 tablespoons of the soaking liquid and blitz using a stick blender until very smooth. To make the chilli chutney, soak the chillies in the just-boiled water for 10–20 minutes, then drain, reserving the liquid. Put into a jug with 3 tablespoons of the soaking liquid and blitz using a stick blender until very smooth. Heat the oil in a small pan and add the fennel seeds and ginger. Cook for about a minute, stirring, then add the blended chillies, sugar and vinegar. Bring to a simmer and cook for 2–3 minutes more. Add salt and pepper to taste. Set aside. Heat the oil in a small pan and add the fennel seeds and ginger. Cook for about a minute, stirring, then add the blended chillies, sugar and vinegar. Bring to a simmer and cook for 2–3 minutes more. Add salt and pepper to taste. Set aside. Heat 2–3 litres/3½–5 ¼ pints oil in a deep fat fryer, or 750ml/1⅓ pints oil in a large, heavy based saucepan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat 2–3 litres/3½–5 ¼ pints oil in a deep fat fryer, or 750ml/1⅓ pints oil in a large, heavy based saucepan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, put the flour, cornflour, turmeric, salt and chilli powder in a large bowl. Add the yoghurt and 5 tablespoons water and mix well to make a thick batter. To make the batter, put the flour, cornflour, turmeric, salt and chilli powder in a large bowl. Add the yoghurt and 5 tablespoons water and mix well to make a thick batter. Dip the fish fillets in the batter, then add to the hot oil, one fillet at a time. Fry for 3–4 minutes, then turn and cook on the other side for another 3–4 minutes, or until crisp and golden. (Depending on the size of your pan or fryer, you may need to do this in two batches, keeping the first piece of fish warm in a low oven while the other is cooked.) Dip the fish fillets in the batter, then add to the hot oil, one fillet at a time. Fry for 3–4 minutes, then turn and cook on the other side for another 3–4 minutes, or until crisp and golden. (Depending on the size of your pan or fryer, you may need to do this in two batches, keeping the first piece of fish warm in a low oven while the other is cooked.) Serve the fish with the chilli chutney and freshly cooked rice. Garnish with fresh coriander and mint and serve with yoghurt and lime wedges for squeezing over. Serve the fish with the chilli chutney and freshly cooked rice. Garnish with fresh coriander and mint and serve with yoghurt and lime wedges for squeezing over. Recipe tips This recipe gives enough batter to coat two thick fish fillets; if you have longer, thinner fillets with more surface area, double up the quantities.