This delicious spicy, light starter from Dishoom in Covent Garden and Shoreditch takes its name from the ancient “Koli” fishing community in Mumbai. It makes the most of cod cheeks, one of the tastiest parts of the fish and usually very affordable too.
Dry the cod cheeks with paper towel.
Mix together all the ingredients except corn flour, rice flour, and egg.
Toss the fish in the marinade until covered and leave to absorb the flavour.
Just before frying add the egg white, rice flour and corn flour.
Deep fry in hot oil until golden brown.
Serve immediately with a wedge of lime and nice fruity chutney on the side — Dishoom uses tamarind and date.
By Naved Nasir
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This particular flavourful dish was created by Jose Souto – a Senior Chef Lecturer in Culinary Arts at Westminster Kingsway College. Jose has a particular interest and specialisation in fish sustainability and the provenance of food. He has previously worked with many companies looking at ways of promoting their food products and teaching students about […]read more