• 6 tablespoons vegetable oil

• 2 onions, chopped

• 1 tablespoon ground coriander

• 3 fresh green chilies, deseeded and chopped

• 1 teaspoon salt

• 1 teaspoon pepper

• 750 g/1 1/2 lb cod fillets, skinned and cut into small pieces

• 2 tablespoons finely chopped coriander leaves

Batter:

• 125 g/4 oz chickpea or gram flour (besan)

• 1/2 teaspoon chili powder

• 1/2 teaspoon salt

• 1 egg, beaten

• 7 tablespoons water

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Method:

1. Heat 3 tablespoons of the oil in a pan. Add the onion and fry until just soft. Stir in the ground coriander, chilies, salt and pepper.

2. Add the fish and fry for 2 minutes, then cover and cook over a very low heat for 2 minutes. Break up the mixture with a fork and add the chopped coriander.

3. Remove from the heat and set aside while making the batter. Sift the flour, chili powder and salt into a bowl.

4. Add the egg and water and beat well to make a smooth batter. Leave to stand for 30 minutes, then stir in the fish mixture.

5. Heat the remaining oil in a frying pan and drop in small spoonfuls of the batter mixture. Fry on both sides until golden.

6. Drain thoroughly and keep warm while frying the remainder.