To make the tomato chutney, pre-heat the grill to a medium setting.
Place the tomatoes and garlic on a baking tray, drizzle with the oil and season with salt and pepper. Grill the tomatoes until well charred. When the tomatoes are cool enough to handle, peel off the charred skin, place onto a chopping board and roughly chop.
Sit the chopped tomatoes and garlic in a large sieve over a bowl just to drain off some of the liquid and then transfer to another bowl.
Add the other ingredients, mix well and season. Keep chilled until required.
To make the potato salad boil the potatoes in salted water with the mint.
Make the dressing by whisking together the mustard, vinegar and seasoning, then whisk in the oils.
Drain the potatoes and place in a bowl with the spring onions. While they are still hot, add the dressing. Eat lukewarm.
To make the cucumber relish Mix all the ingredients together in a bowl, season and serve immediately.
To make the tempura, mix all the dry ingredients together in a bowl and, in a separate bowl, mix together the two pastes.
When you are ready to fry the fish, add the pastes to the flour together with the water and mix well. Heat a large deep-sided saucepan or deep fat fryer with about 2 inches of oil. You can test when the correct temperature is reached by dropping in a small bit of batter – it should rise to the top immediately.
Dip the fish fillets in the batter, turning to coat thoroughly, then gently lower into the oil. Fry for about 3 minutes then carefully remove from the oil and drain on kitchen paper; season with salt and pepper.
Serve immediately on a bed of tomato chutney, together with some cucumber relish and the potato salad.
To make the tomato chutney, pre-heat the grill to a medium setting.
Place the tomatoes and garlic on a baking tray, drizzle with the oil and season with salt and pepper. Grill the tomatoes until well charred. When the tomatoes are cool enough to handle, peel off the charred skin, place onto a chopping board and roughly chop.
Sit the chopped tomatoes and garlic in a large sieve over a bowl just to drain off some of the liquid and then transfer to another bowl.
Add the other ingredients, mix well and season. Keep chilled until required.
To make the potato salad boil the potatoes in salted water with the mint.
Make the dressing by whisking together the mustard, vinegar and seasoning, then whisk in the oils.
Drain the potatoes and place in a bowl with the spring onions. While they are still hot, add the dressing. Eat lukewarm.
To make the cucumber relish Mix all the ingredients together in a bowl, season and serve immediately.
To make the tempura, mix all the dry ingredients together in a bowl and, in a separate bowl, mix together the two pastes.
When you are ready to fry the fish, add the pastes to the flour together with the water and mix well. Heat a large deep-sided saucepan or deep fat fryer with about 2 inches of oil. You can test when the correct temperature is reached by dropping in a small bit of batter – it should rise to the top immediately.
Dip the fish fillets in the batter, turning to coat thoroughly, then gently lower into the oil. Fry for about 3 minutes then carefully remove from the oil and drain on kitchen paper; season with salt and pepper.
Serve immediately on a bed of tomato chutney, together with some cucumber relish and the potato salad.
