Crispy Spiced Coley Recipe - Great British Chefs

Ingredients

• 4 coley fillets, weighing 200g each
• sea salt
• 375g of gram flour
• 50g of cornflour, or tapioca flour
• 2g of ground ginger
• 2g of ground black pepper
• 2g of ground cumin
• 2g of ground coriander
• 2g of ground fennel seeds
• 2g of chilli powder
• 1 egg white, whisked
• vegetable oil, for frying
• 75ml of rapeseed oil
• 2 garlic cloves, finely chopped
• 1 knob of ginger, peeled and finely grated
• 2 shallots, finely diced
• 1 fresh bay leaf
• 4 curry leaves, ideally fresh but you could used dried too
• 1/4 knob of fresh turmeric, peeled and finely grated
• 150g of yellow lentils
• 500ml of vegetable stock
• 1 tbsp of apricot chutney
• 1 tsp tamarind paste
• 2 lemons, juiced
• 50g of butter, (optional)