By Kelly Gibney
Kelly is a wholefood writer, stylist & photographer based in Auckland, New Zealand. Food lover first and foremost with the aim to show people that healthy food can be utterly delicious and full of joy. Find out more about Kelly here: www.KellyGibney.com
Ingredients
- 2 tablespoons flour (use tapioca flour to make gluten free)
- 1 teaspoon curry powder
- 1/4 teaspoon hot smoked paprika
- 1/4 teaspoon salt
- cracked black epper
- 400g white fish – cut into bite sized pieces
Raspberry layer
- 250g oob organic diced mango – cut into small cubes
- 1/4 medium red onion – finely diced
- 1 medium ripe (but still firm) avocado – cut into cubes
- 1 red chilli – deseeded and finely chopped
- 1 tablespoon fresh lime juice
- Large handful fresh coriander
Method
- completely thaw the mango pieces
- lay out on a tea towel or some paper towels to soak up excess moisture
- combine all the salsa ingredients in a bowl. mix well
- season with salt and pepper
- store in fridge until ready to use
- mix together the flour, curry powder, paprika, salt and pepper
- toss with the fish until evenly coated
- heat 1cm of oil in a saute pan over a medium/high heat
- fry the fish in 2-3 batches, cooking for 1-1/2 minutes on each side
