1. Place the marinade from the largest pouch in the kit in an open bowl and add the fish. Coat well on both sides.
2. For the tartare sauce, mix everything together along with 1 1/2 tsp. of the mint chutni from the smaller pouch. Season to taste.
3. Place 3/4 of the crumbs on a wide plate. Place the coated fish straight onto the crumbs and sprinkle over the crumbs from the sides onto the upper surface, adding the reserved crumbs to help. The crumbs will stick to the marinade. 
4. Heat a good splash of oil in a non-stick frying pan. Take the fish, one at a time and place, presentation side-down, into the pan, turn the heat to a medium and cook for 3 minutes. carefully flip the fish and cook this side for another 1 1/2-2 minutes - or until the fish is done. Serve hot with the tartare sauce.

Chips

1. Peel and cut floury potatoes into 1 1/2cm chips. Pat dry. Blanch in boiling water until just soft.  Drain and cool.
2. Heat your fryer or a saucepan of vegetable oil to 120°C. Add your chips and cook until done (but not coloured) - 5 minutes or so. Remove and set aside for now, but increase the heat to of the oil to 160°C.
3. Once cooled, finish the chips. Add them back to the fryer and cook until crisp and golden brown. 

Tip: For added flavour, season your chips with the tandoori seasoning from the small sachet.