Put the flour, garam masala, fenugreek
, salt, and pepper into a bowl and whisk
it to combine. Add the yogurt
and water and mix well to make a smooth batter, the consistency of pancake
Heat a large nonstick skillet over medium-high heat and add the oil. When the oil is hot, begin to dip the fish
cubes into the batter
and then carefully place them in the hot oil. Fry
the salmon pieces until they are golden on all sides and the fish is cooked through, about 3 minutes, turning frequently. Serve the salmon with the Peach Chutney.
To make the chutney:
Put the peaches, chile
, red onion
, cumin, mango powder, salt, and peach syrup into a blender
and mix until the peaches
are finely chopped. The chutney will keep in a glass jar in the refrigerator for up to 1 week.
Yield: approx. 1 cup