Australian Barramundi Pani Puri
Ingredients
- 300g Australian barramundi fillet
- 1 tbsp oil
- 2 medium potatoes, boiled & mashed
- ¼ red onion, finely diced
- 1 tbsp chaat masala
- 1 tbsp chopped coriander
- Salt, to taste
- 24 pani puri shells
- ½ cup sev
- 2 finger limes, pearls only
For the pani filling:
- 1 cup cold water
- 1 tsp tamarind paste
- 1 tsp roasted cumin powder
- 1 green chilli
- 1 tbsp chopped mint
Method
- Bake barramundi at 180°C for 12-15 minutes with oil and a pinch of salt. Cool the barramundi and flake.
- Mix the flaked fish with the mashed potato, onion, chaat masala, coriander and salt.
- Blend together all the pani filling ingredients and chill.
- Crack the top of the puris, stuff with the barramundi filling, top with sev, finger lime pearls and spoon over pani just before serving.
