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reverber (iou) and Seafood bhaji (recipes)


reverber (iou)



reverber verb trans. & intrans. rare. L17.
[Latin reverberare: see REVERBERATE. Cf. REVERB verb.]
Reverberate. Chiefly as reverbering ppl adjective.

Seafood bhaji (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



300g/10½oz plain flour150ml/5fl oz water (approx) 1 green chilli, finely chopped2 tbsp vegetable oil, to shallow fry1 large onion, sliced100g/3½oz king prawns, cooked100g/3½oz salmon, cooked100g/3½oz haddock, cooked400ml/14fl oz vegetable oil, to deep fryTo servelarge handful fresh coriander leaves, choppedmango chutneyplain yoghurt, garnished with fresh mint leaves



Method



1. Place the flour into a large bowl. Gradually add the water, whisking constantly, until a thick batter is formed. Add the chilli and mix in well.2. Heat the two tablespoons of vegetable oil in a frying pan over a medium heat. Add the onion and fry until soft, then remove with a slotted spoon.3. Place the prawns, salmon and haddock into a clean bowl and add cooked onion, stirring well to combine.4. Heat the 400ml/14fl oz of vegetable oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!).5. Using a tablespoon, take even amounts of the fish mixture and dip into the batter mixture, then carefully place into the hot oil. Deep-fry for 8-10 minutes, or until crisp and golden and completely cooked through, then carefully remove with a slotted spoon and drain on kitchen paper.6. To serve, place the bhajis into a serving bowl with the coriander, mango chutney and yoghurt in bowls alongside for dipping.