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Method

1. To make the chilli chutney, soak the chillies in the just-boiled water for 10–20 minutes, then drain, reserving the liquid. Put into a jug with 3 tablespoons of the soaking liquid and blitz using a stick blender until very smooth.

2. Heat the oil in a small pan and add the fennel seeds and ginger. Cook for about a minute, stirring, then add the blended chillies, sugar and vinegar. Bring to a simmer and cook for 2–3 minutes more. Add salt and pepper to taste. Set aside.

3. Heat 2–3 litres/3½–5 ¼ pints oil in a deep fat fryer, or 750ml/1⅓ pints oil in a large, heavy based saucepan to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

4. To make the batter, put the flour, cornflour, turmeric, salt and chilli powder in a large bowl. Add the yoghurt and 5 tablespoons water and mix well to make a thick batter.

5. Dip the fish fillets in the batter, then add to the hot oil, one fillet at a time. Fry for 3–4 minutes, then turn and cook on the other side for another 3–4 minutes, or until crisp and golden. (Depending on the size of your pan or fryer, you may need to do this in two batches, keeping the first piece of fish warm in a low oven while the other is cooked.)

6. Serve the fish with the chilli chutney and freshly cooked rice. Garnish with fresh coriander and mint and serve with yoghurt and lime wedges for squeezing over.