Mighty Masala Fish Burger
This delicious fish burger is inspired by Indian spices to bring an extra kick to your tastebuds. With a wrap instead of traditional burger bun, these fish burger is sure to be a big hit with your family.
September 5th, 2014
From: Eat St: Recipes from the Tastiest, Messiest, and Most Irresistible Food Trucks by James Cunningham. Copyright © Paperny Publishing Inc., 2013. Reprinted by permission of Penguin Canada Books Inc. Photography credit: Ryan Szulc.
- Fish Burgers: 2-inch (1 cm) piece fresh ginger, peeled and minced
- 1 whole head garlic, minced
- 2 tbsp (30 mL) garam masala
- 2 tbsp (30 mL) paprika
- 1 tbsp (15 mL) hot pepper flakes
- 2 tsp (10 mL) chili powder
- 2 tsp (10 mL) ground cumin
- 2 tsp (10 mL) coriander seeds
- 1 tsp (5 mL) turmeric
- ½ tsp (2 mL) fennel seeds
- 1 tbsp (15 mL) sugar
- 1 tbsp (15 mL) salt
- 2 lb (900 g) thick skinless coley, pollack, or cod fillets, cut in 6 portions
- Mint Cumin Raita: 1 cup (250 mL) plain yogurt
- 1 tbsp (15 mL) mint sauce
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) finely chopped fresh mint
- Salad: 1 tsp (5 mL) sweet tamarind paste
- 1 tsp (5 mL) chaat masala
- Juice of 1 lime
- 1 onion, finely chopped
- 1 cucumber, finely chopped
- 2 ripe tomatoes, finely chopped
- Leaves from 1 bunch fresh cilantro, coarsely chopped
- For serving: 6 khubz (Middle Eastern flatbreads) or large pitas, warmed
- Mango chutney
- Indian pickles
For the fish burgers, using a mortar and pestle, crush ginger, garlic, spices, sugar, and salt to a paste. Add a little oil if needed for a spreadable consistency. Cover fish all over with the paste. Wrap each portion in plastic wrap and refrigerate for 24 to 48 hours.
For the mint cumin raita, in a small bowl stir together yogurt, mint sauce, cumin, and fresh mint until well mixed. Refrigerate until needed.
For the salad, in a small bowl, whisk together tamarind paste, chaat masala, and lime juice. In a large bowl, combine onion, cucumber, tomatoes, and cilantro. Add dressing; toss to coat.
In a large skillet, heat vegetable oil over medium heat. Fry fish for 3 to 5 minutes per side, depending on thickness. Fish will flake easily when done and be opaque inside.
Serve fish wrapped in flatbread with the salad, mango chutney, Indian pickles, and mint cumin raita.
Photography by Ryan Szulc