Chilli Fish Tikka

• 1 lbtkinless tilapia filletst\t500 g
• 1tgg yolkt\t1
• 2 tbsptesan (chickpea flour)t\t30 mL
• 1/4 cuptalkan-style yogurtt\t50 mL
• salt to taste
• 1/4 tsptaffron (optional)t\t1 mL
• 1/2 tsptaram masalat\t2 mL
• 1/2 tsptoasted crushed cumin seedst\t2 mL
• 1/2 cuptnorr Green Chilli Saucet\t125 mL
• 2 tbsptinely chopped fresh coriander leavest\t30 mL
• 3thite breadt\t3
• 6 tbsptegetable oilt\t90 mL
• 2 tbsptreshly squeezed lemon juicet\t30 mL

1. Cut fish into 2 inch chunks, place in bowl. In separate bowl, beat egg yolk. Add besan, yogurt and beat again (some tiny lumps may remain). Mix in salt, saffron (if using), garam masala, toasted cumin, Knorr Green Chilli Sauce and fresh coriander. Pour over fish, toss to coat. Refrigerate covered 1 -24 hours.
2. Break bread into large pieces and process to fine crumbs in food processor. Transfer to shallow bowl.
3. Warm 3 tbsp oil in shallow non-stick frying pan over medium high heat. Working with one fish piece at a time, roll into bread crumbs to coat. Place fish in frying pan, taking care not to over load pan and doing the lot in two batches. Fry fish for about 5 minutes per side, turning gently once to cook on other side.
4. When browned and crisp, remove from pan and place on paper towels to drain. Repeat with remaining pieces of fish, adding remaining 3 tbsp of oil to pan. Sprinkle with lemon juice and serve.

egg yolk, salt, saffron, garam masala, cumin seeds, chilli sauce, fresh coriander leavestt, bread, vegetable oil, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/member/views/-chilli-fish-tikka-1269060 (may not work)