Spiced flathead with spinach and mint raita

In this dish its all about relishes. So cool of with this Indian yoghurt sauce.

Recipe «Spiced flathead with spinach and mint raita» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 150g chickpea flour or plain flour, 1/2 tsp ground turmeric, 60ml vegetable oil, 8 x 100g pieces flathead fillet or other firm white fish, Coconut green beans, to serve , 40g ghee or butter, 1 clove garlic, finely chopped, 150g baby spinach , 2 spring onions, thinly sliced, 1 Lebanese cucumber, halved lengthwise, seeded, finely chopped, 360g Tamar Valley Greek Style Yoghurt, 1/2 tsp ground turmeric, 1/4 tsp brown mustard seeds, Fresh mint leaves, to taste.

Ingredients:

• 150g chickpea flour or plain flour 
• 1/2 tsp ground turmeric 
• 60ml vegetable oil 
• 8 x 100g pieces flathead fillet or other firm white fish 
• Coconut green beans, to serve 
• 40g ghee or butter 
• 1 clove garlic, finely chopped 
• 150g baby spinach 
• 2 spring onions, thinly sliced 
• 1 Lebanese cucumber, halved lengthwise, seeded, finely chopped 
• 360g Tamar Valley Greek Style Yoghurt 
• 1/2 tsp ground turmeric 
• 1/4 tsp brown mustard seeds 
• Fresh mint leaves, to taste 

Instructions

1. To make raita, melt 20g ghee in a pan over medium heat. Add garlic and 1/2 teaspoon salt, and cook for 1 minute or until fragrant. Add spinach and cook, stirring, for 5 minutes or until wilted. Cool, then combine with onions, cucumber, mint and yoghurt in a bowl. Return pan to low heat, then melt remaining 20g ghee. Stir in turmeric and mustard seeds, then spoon over raita. Makes 2 1/2 cups.
2. Sift flour with turmeric into a bowl, then season with salt and pepper. Heat oil in a large pan over medium heat. Dust fish in flour, then cook, in 2 batches, for 1 minute each side or until just cooked.
3. Serve fish with raita and beans. Clarified butter, from supermarkets.