| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 20g | 3g | 60g |
| sugars | fibre | protein | salt |
| 10g | 7g | 35g | 1.5g |
Why I Love Indian Fish Koliwada Wraps
Fusing cultures through food is a never-ending exploration; a culinary odyssey that results in the birth of new flavors and textures. One such expedition led me to create the Fish Koliwada Wraps, a dish bonding two diverse tastes, India’s bold spices, and Japan’s precision and freshness.
Story behind the dish
My Japanese background instilled in me a love for seafood, and my life in the Pacific Northwest fostered my passion for local, fresh ingredients. I remember the excitement of visiting the fish markets in Japan, the aromas, the vibrant colors, the men shouting in the background. Embracing my roots, I wanted to retain that seafood essence in a new and exciting way. Inspired by Gordon Ramsay’s journey to explore international cuisine, I ventured into the rich culinary tradition of India, adapting the classic Fish Koliwada to create these wraps.
The Melting Pot of Flavors
Transforming the savory street food of Mumbai into a manageable wrap without losing its soul, was a challenge. The original Fish Koliwada is a symphony of spices featuring chili powder, turmeric, garam masala, all dancing around succulent chunks of fish. However, the magic lies in balancing the Indian flavors with the delicate fish, creating a dish that would be at home both in the streets of Mumbai and a sushi bar in Tokyo. The addition of the mint and tamarind chutneys added another layer of complexity, with their sweet, tangy, and cooling elements quietly stealing the show.
It’s also worth mentioning that Fish Koliwada Wraps could be a stellar companion to a bowl of Beef Curry or a side of Vegetable Biryani, as they complement and contrast excellently with the dominant Indian profile of the wraps.
In the end, creating the Fish Koliwada Wraps was an exercise in fusion, a homage to my dual heritage, a journey across continents. A testament to the fact that food brings us all closer, regardless of borders.
What You’ll Need
- 2 pounds boneless firm fish fillets
- 1 cup gram flour (chickpea flour)
- 2 tablespoons red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon garam masala powder
- Salt to taste
- 1 tablespoon ginger-garlic paste
- 2 tablespoons lemon juice
- Water, as required
- Vegetable oil, for deep frying
- 6 large wheat tortilla wraps
- 2 cups shredded lettuce
- 1 large red onion, finely sliced
- 3/4 cup mint chutney
- 3/4 cup tamarind chutney
Method
Step One
Combine the gram flour, red chilli powder, turmeric powder, garam masala powder, salt, ginger-garlic paste, and lemon juice in a large bowl. Gradually add water to this mixture until you achieve a thick, smooth paste.
Step Two
Add the fish fillets to this paste, ensuring that each piece is well coated. Leave this marinated fish aside for 15-20 minutes so that all the flavours seep into the fish.
Step Three
Heat the vegetable oil in a large pan over medium-high heat. Once the oil is hot, carefully place the fish fillets into the pan and deep-fry them until they are golden brown and crispy. Once done, drain the excess oil over paper towels.
Step Four
While the fish is frying, prepare your toppings. Shred the lettuce and thinly slice the onion.
Step Five
Warm the tortillas over a medium flame or in a toaster until they are slightly crispy but still pliable enough to roll.
Step Six
Assemble your fish wraps. On each tortilla, spread a generous layer of mint chutney and then tamarind chutney. Add some fried fish, lettuce, and onion slices.
Step Seven
Roll the tortilla into a wrap and enjoy your crispy and spicy Fish Koliwada Wrap while still hot.
