Fish Pakoras

Serves: 4

Kitchen-to-Table:

45 minutes

Heat Rating:

Spicy

Dietary:

Dairy Free

Good Using:

Fish

Ingredients

For the fish:

450g (1lb) white fish fillets

2 tablespoons lemon juice

2 garlic cloves, crushed

2.5cm / 1" piece fresh ginger, finely chopped

1 teaspoon Ajowan seeds, dry roasted

1 teaspoon Coriander Seeds, dry roasted

2 teaspoons crushed Red chillies

Half a teaspoon Turmeric, ground

1 teaspoon sea salt

For the batter:

200g / 7oz Gram flour, sieved

Half a teaspoon sea salt

1 teaspoon Cayenne Pepper

1 teaspoon Ajowan seeds, dry roasted

1 teaspoon Coriander Seeds, dry roasted

1 teaspoon Indian Garam Masala

Half a teaspoon Turmeric, ground

Half a teaspoon Bicarbonate of Soda

Plus:

Vegetable oil - enough to deep fry

Coriander leaves - to garnish

 

 

 

 

 

 

Method

Fish Pakoras

Dry roast together all the Ajowan Seeds (2tsp) and coriander seeds (2tsp) until light brown, crackling & aromatic. Allow to cool and grind.

Wash the fish and pat dry. Cut into 1 inch pieces. Rub the fish with lemon juice and put aside.

Mix the garlic, ginger, 2tsp of the ground coriander/Ajowan Seed mix, red chillies, turmeric and salt.

Smear the fish pieces with spice paste. Set aside for at least 2 hours.

Place the gram flour and the remaining dry ingredients in a bowl. Pour in about 300ml of water gradually and beat to a smooth paste (consistency should be like thick pancake batter). Leave aside to rest for 20 minutes.

Heat oil to smoking point, then reduce the heat to medium.

Dip a few pieces of fish into the batter to thoroughly coat them, then using your fingers lift them out of the batter and at once drop them into the hot oil (careful not to splash yourself).

Don’t try to fry too many at a time. Fry for a few minutes, then carefully turn them over.

Fry for 3-5 minutes to a crisp golden colour on both sides, drain thoroughly then place them on absorbent kitchen paper.

Serve garnished with coriander leaves.

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