The kids can get up close and personal with raw fish in this recipe from chef Alfred Prasad. There’s plenty of opportunity for them to get involved, from brushing the fish with chutney to dipping the plaice slices into the batter. You’ll need a deep fat fryer for this recipe, to get the pinwheels nice and crispy!
Begin by making the mint chutney. Wash the mint leaves, coriander and baby spinach, and then roughly chop – reserve some sprigs of coriander for garnish. Peel the ginger and finely chop both the ginger and the chilli. Set aside
Place the yogurt in a blender, then add the ginger, green chillies, salt and half the leaves – in that order. Blitz for 60 seconds and then add the juice from the lime and the remaining leaves
Blend for 2 more minutes until you have a smooth mixture. Place the chutney in a bowl and leave to chill in the fridge
Trim the edges of the plaice fillets with a sharp knife. Then cut the plaice fillets in half lengthways and cut each half horizontally in half again. Pat the pieces dry
Place the slices of fish on a sheet of nonstick baking paper. Get your little helpers to generously brush the mint chutney along the surface of each piece of plaice. Carefully roll the plaice slices up, inserting a toothpick through each roll to secure. Refrigerate
To make the batter, mix the gram flour, gluten-free flour, chilli powder, ajwain seeds (if using), cumin seeds and 1/2tsp of salt in a bowl
Pour in a small amount of water and get the kids to mix until the batter reaches the consistency of a thick wet paste. This batter will be used to coat the fish. Feel free to add a little more water if needed
In a deep-fat fryer, heat the oil to 180˚C. Ask the kids to dip the fish rolls into the batter, and then hand them on to you for frying. Fry the larger rolls first – they will need an extra 30 seconds to 1 minute more than the smaller rolls to make sure they are properly cooked. When each roll is a golden-brown colour, remove from the oil and drain on kitchen paper for 2-3 minutes
Cut the pinwheels in half and plate. Garnish with sprigs of coriander and serve warm.
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