Recipe - Hare In Ale With Saffron

500 g John Dory; (17 1/2floz)
3 teaspoon Lemon juice
50 g Mint leaves; (2oz)
1 Pinches chaat masala
50 g Coriander leaves; (2oz)
10 g Ginger; (1/2oz)
2 Green chillies
5 g Fenugreek powder; (1/4oz)
1 Pinches red chilli powder
30 g Oil; (1oz)
200 g Spinach; (7oz)
Lime juice

Clean and wash the fish fillets and dry with kitchen pepper.

Make a paste of mint, coriander, ginger, chilli, salt, spices and lemon
juice. Add the gram flour to the paste for binding, add the fish fillets in
the marinade and leave aside for 20 minutes.

Wash the spinach, cut in thick strips and dry. Heat oil in a deep pan fat
fryer and fry the spinach until crisp.

Heat some oil in a flat pan. Take the fillets out of the marinade, shake
off the excess sauce and fry fish on both sides until cooked. Remove and
place the fish on kitchen towel to soak up the fat.

Place on an oval platter sprinkled with a little lime juice and cover with
the crisp spinach ribbons. Sprinkle the chaat masala on top.

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