Rick Stein's Fruits of the Sea

Product Information

Pour the oil into a pan until it is no more than half full and heat to 180°C/350°F, or until a small piece of bread dropped into it browns and rises to the surface in 1½ minutes. Dip the fish cakes into the seasoned flour then the beaten eggs and finally the breadcrumbs, pressing them on well to give an even coating. Deep-fry them in batches for about 4 minutes, until crisp and golden. Lift out and drain briefly on kitchen paper. Keep warm in a low oven while you cook the rest. For the tandoori masala paste, grind the fennel, coriander and cumin seeds in a coffee grinder or a pestle and mortar. Put the spices in a food processor with all the rest of the ingredients and the cold water and blend until smooth. Stir the paste into the yoghurt. Add the prawns, stir together well and leave for 20 minutes.

Dip the strips of fish into the batter and then drop them into the hot oil and fry for 4 minutes, until crisp and golden. Lift out with a slotted spoon and drain briefly on kitchen paper

Thread the prawns on to metal skewers or bamboo skewers that have been soaked in water; piercing them just behind the head and through the tail. Cook them over a barbecue or under a very hot grill for 4 minutes, turning them over half-way through. Which is rather/very surprising, because I am a complete vegetarian and have never enjoyed meat, poultry or fish. It is ironic, but I cannot stop watching this - now showing on SBS-Food in Australia - and this is so evocative, It just grabs me. But anyone who cooks, gets more out of cooking by expanding their horizons and watching and learning. Mix together all the ingredients for the lemon chilli marinade. Make 3 small slits in either side of each prawn between the shell segments to allow the marinade to penetrate. Put the prawns and marinade in a bowl, turning the prawns to coat them, and set aside for 20 minutes.

Cut the fish fillets across into strips 1cm (½ in) wide and season with plenty of salt and pepper. For the batter put the flour eggs, water and a pinch of salt into a liquidizer and blend until smooth. Pour the sunflower oil into a pan until it is about one-third full and heat to 190°C/375°F or until a small piece of white bread dropped into the oil browns and rises to the surface in 1 minute. Warm the tortillas in a low oven or a microwave. Line the pastry cases with crumpled greaseproof paper, cover the base with a generous layer of baking beans and bake blind for 15 minutes. Remove the paper and beans, brush the inside of each pastry case with a little unbeaten egg white and return to the oven for 2 minutes. Remove from the oven and lower the temperature to 200°C/400°F/Gas 6.