1. Method:

    The Dukkha:

    • In pan, toast cumin, coriander, fennel, sesame seeds until slightly golden colour and fragrant, remove and cool completely.
    • Crush nuts and mix with Knorr Lime seasoning Powder and leave it on a side.


    • Soak your wedges in cold water for 5mins or so to remove starch. Rinse well under running water then simmer them in salted water for 7-9mins. Chips should still hold its shape.
    • Drain them well and lay them onto baking tray. Put them in the freezer for 30mins or so to dry them out.
    • Heat your frying oil to high temperature and fry the chips until lightly coloured.
    • Now, place your wedges on a baking tray in the oven at 180°C and bake them for about 20 minutes or until wedges are dark golden brown around the edges.

    The Frying Batter:

    • Marinade the fish fillets with 200ml water & Knorr Coating Mix – (Spice Marinade powder 100g) for 20 minutes in a refrigerator
    • Make batter by mixing Knorr Coating Mix – (Coating Base powder 40g) and wheat flour together and sieved twice to a Tray
    • Mix the sieved flour with iced water gradually and prepare a smooth thick batter
    • Dip the marinated fish fillets in the batter and secondly fold it on the Dukkha mix
    • Deep Fry at 180°C until golden brown