Fish & Chapatis Recipe

Prepare fish

Rinse whole fish under cold water and pat dry with paper towels. Make 3 diagonal slashes on each side of the fish about 1/4 inch deep — this helps seasoning penetrate and ensures even cooking.

In a small bowl, combine 1.5 tsp salt, 1 tsp black pepper, minced garlic, 2 tbs lime juice, 1 tsp ground coriander and 1/2 tsp turmeric. Rub the mixture all over the fish, inside the cavity and into the slashes. Let the fish marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

When ready to fry, pour 1 cup oil into a large heavy skillet or deep frying pan and heat over medium-high until shimmering and a small piece of flour sizzles on contact (about 350°F/175°C).

Lightly dredge each marinated fish in 1/2 cup flour, shaking off excess. This creates a thin crust that helps crispness and prevents sticking.

Carefully lay fish into the hot oil. Fry 4–6 minutes per side depending on thickness, or until the skin is deep golden and flesh flakes easily with a fork (internal temperature ~145°F/63°C). Use tongs and a spatula — support the fish so it doesn't break apart. If the fish is large, fry 4–5 minutes per side over medium heat and reduce heat if oil smokes.

Transfer fried fish to a plate lined with paper towels to drain. Squeeze a little additional lime over the fish before serving.

Cook beans

Place the soaked and drained beans in a large pot with 6 cups water. Bring to a boil, then reduce to a simmer. Skim any foam, cover partially, and cook until beans are tender but not falling apart — about 45–60 minutes depending on bean size. Alternatively use a pressure cooker/instant pot: cook 20–25 minutes on high pressure (natural release). Reserve cooking liquid.

While beans cook, heat 2 tbs oil in a skillet over medium heat. Add chopped onion and sauté 6–8 minutes until soft and beginning to brown.

Add minced garlic and grated ginger; sauté 30–60 seconds until fragrant.

Stir in diced tomato and 1 tbs tomato paste, cook 3–4 minutes until tomatoes break down and the mixture becomes saucy.

Add 1 tsp cumin, 1 tsp coriander powder and 1 tsp paprika (or mild chili powder). Cook 1 minute to bloom the spices.

Pour the cooked beans with about 1 to 1 1/2 cups of reserved cooking liquid into the tomato-spice mixture. Stir to combine and simmer gently 8–12 minutes so flavors meld and stew thickens. Add salt and 1/2 tsp sugar to taste. If stew is too thick, add more cooking liquid or water to reach desired consistency.

Finish by stirring in 2 tbs chopped cilantro and 1 tbs lime juice. Adjust seasoning. Keep warm until ready to serve alongside the fish and chapatis.

Make dough

In a mixing bowl combine 2 cups flour and 1/2 tsp salt. Add 1 tbs oil and begin adding warm water a tablespoon at a time, mixing with your hand or a spoon until a shaggy dough forms. Use additional water as necessary — aim for a soft, pliable but not sticky dough. Knead for 6–8 minutes until smooth and elastic.

Cover the dough with a damp cloth or plastic wrap and rest 20–30 minutes. Resting relaxes the gluten and makes rolling easier.

Roll and cook

Divide dough into 8 equal portions (for 8 chapatis). Roll each portion into a smooth ball and flatten slightly. Lightly dust with flour and roll each ball into a thin round about 7–8 inches in diameter.

Heat a heavy skillet or griddle over medium-high heat until hot. Place one rolled chapati on the dry skillet. Cook 30–45 seconds until small bubbles appear and underside has pale brown spots. Flip and cook the other side 30–45 seconds. Press gently with a cloth or spatula; if desired, cook briefly directly over low flame (if using gas) to puff. Brush lightly with extra oil or ghee if you like.

Stack cooked chapatis in a clean towel to keep warm and soft. Repeat with remaining dough.