Tacos de pescado rebozados al curry y cerveza

Ingredientes

• Oil for frying
• 500 g firm white fish (cut into chunks)
• 1 3/4 cup flour
• 3 tbsp Goan Fish Curry Spice (or your preferred curry powder)
• 1 tsp chilli powder (or more to taste)
• 1 tsp salt
• black pepper to season
• 3 tsp baking powder
• 300 ml beer
• Soft flour tacos or tortillas (about 2 per person)
• Quick Raita
• 1/2 cucumber (coarsely grated)
• 1 cup full fat yoghurt
• salt (pepper and mashed garlic to taste)
• To Serve
• Fresh coriander and lime wedges

Preparación

1. 1

   Make the raita first by squeezing the grated cucumber through a kitchen towel to get rid of most of the moisture

2. 2

   Mix the cucumber with the yoghurt, season and place in the fridge until needed

3. 3

   Toss the fish with ¼ cup flour, curry spice and seasoning

4. 4

   In another bowl mix the remaining flour and baking powder

5. 5

   Add the beer and whisk lightly to form a thick batter

6. 6

   Heat the oil and when hot enough, gently dip each piece of floured fish into the batter and drop it in the oil

7. 7

   Cook until golden brown, remove and drain on wax paper

8. 8

   Continue until all the fish is cooked

9. 9

   Warm the tortillas, place the fish inside, top with some raita and coriander

10. 10

    Serve with lime wedges on the side