Mandy Yin’s turmeric fried fish This is a versatile recipe originating from southern Indian migrants who moved to Malaysia. You can use almost any fish: whole small fish like sprats, as in this recipe, or even small chunks of white fish, but make sure they’re descaled. This recipe also works well with cod roe and frozen kingfish steaks. All these options can usually be found in the freezer section of East Asian supermarkets. SERVES: 4 TAKES: 1 HR 30 MINS


INGREDIENTS 400g sprats 100g cornflour, to coat oil, for frying


FOR THE MARINADE 2 tsp ground turmeric 1 tsp salt ¼ tsp garlic powder 1/8 tsp chilli powder 1/8 tsp ground white pepper


METHOD Pat the fish dry with paper towels. Put all the ingredients for the


marinade into a shallow bowl and mix well. Add the fish and mix thoroughly, making sure it’s fully covered. Leave to marinate in the fridge for between 30 mins and 1 hr. Put the cornflour into another shallow


bowl, then add the fish and coat well. Add enough oil to cover the base of a


large frying pan and set over a medium heat. The oil is hot enough when a stream of bubbles rises around the end of a wooden chopstick held upright in the oil. Fry the fish for 2-3 mins, then turn and


fry for another 2-3 mins depending on the thickness of the fish you’re using. If using fillets, fry the skin side first. There should only be one layer of fish cooking at a time, so if your frying pan is small, you’ll have to fry in smaller batches. Once the fish is cooked, put onto a


paper towel to absorb any excess oil and serve hot.


PARTY PLATTER Thali: A Joyful Celebration of Indian Home Cooking Maunika Gowardhan The idea of the thali — a platter of dishes — is at the centre of this book by chef and writer Maunika Gowardhan. Recipes range from familiar favourites (tadka dal, matar paneer) to lesser-known dishes (pomegranate spiced chicken, Konkani jackfruit stir-fry). £22, Hardie Grant


MIX & MATCH Your Home Izakaya Tim Anderson Having studied Japanese food culture for over two decades, chef Tim Anderson has chosen izakaya as his latest inspiration. These casual Japanese bars serve snacks with drinks, and this book features cheese-and-nion gyoza, udon carbonara with bacon tempura and more. £25, Hardie Grant


NATIONALGEOGRAPHIC.CO.UK/FOOD-TRAVEL 121


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