Coconut Fish With Pineapple Raita - cooking recipe

Ingredients

1 lb boneless, skinless white fish fillets
2 tbsp tikka masala paste
2 tbsp fresh cilantro leaves
1 1/4 inches fresh ginger, peeled, grated
1 None egg white
1 clove garlic, minced
2 oz green beans, trimmed, finely chopped
1/4 cup shredded coconut
None None FOR THE PINEAPPLE RAITA
1 cup Greek yogurt
1/2 None cucumber, deseeded, finely chopped
1/4 None pineapple, peeled, cored, finely chopped
1 None lime, juiced, plus extra wedges, to serve
8 None fresh mint leaves, torn
None None vegetable oil, for frying

Preparation

In a food processor, combine fish, curry paste, cilantro, ginger, egg white and garlic. Pulse until combined. Season then transfer to a large bowl and fold in green beans. Chill until firm.
Line a baking tray with parchment paper. Shape heaped tablespoonfuls of mixture into fish fingers. Coat in coconut then place on prepared tray and chill for 20 mins.
Meanwhile, for the raita, combine all ingredients in a small bowl. Season to taste. Chill until required.
Heat oil in a deep frying pan over high heat. Fry fish fingers, in batches, for 1-2 mins per side, until golden brown and cooked through. Drain on paper towels. Serve with raita and lime wedges.