Fish Pakoras

Fish pakoras are my absolute favourite, so I was really excited to see that you guys totally agree – you voted to see a recipe for these in last month’s Twitter poll. I apologise it has taken me a little longer than usual to get this out to you, but I’ve been super busy setting up the The Spice Club’s new cookery classes in Birmingham (Eeek… can’t wait!). 

I appreciate the last couple of posts have focused on “deep fried goodness” – clearly a sign that my body is going into hibernation mode, but I couldn’t resist. I really hope you enjoy these delightful morsels of deliciousness.  Let me know what you think! Tweet/facebook/insta me….heck linkedin me if you must. I love feedback. 

Fish Pakoras
Serves 2
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Fish marination
  1. 250g boneless fish fillets, cut into bitesize chunks (cod/hake/basa work well)
  2. 3/4 tsp salt or according to taste
  3. 1/4 tsp turmeric
  4. Juice of half lemon
  5. 2 birds eye green chillies, finely chopped
  6. 2 cloves garlic minced/grated
  7. 1 cm ginger, minced/grated (optional)
For the batter/coating
  1. 1 tsp chilli powder or according to taste
  2. 1/2 tsp ajwain/carom seeds (optional)
  3. 1 tbsp coriander seeds, coarsely crushed
  4. 2 tsp cumin seeds
  5. 3/4 tsp tandoori masala (optional)
  6. 4 tbsp gram flour
  7. 1 tbsp rice flour/cornflour
  8. 2 tbsp yoghurt (greek style preferable)
You will also need
  1. Oil for deep frying (sunflower/veg oil work well)
Instructions
  1. Place all the "fish marination" ingredients into a bowl and mix well. Leave aside for 20 minutes.
  2. Heat oil in a pan (a small wok type pan works best) on a low heat setting.
  3. To this bowl, now add the "batter" ingredients and gently combine everything together (it is best to use your hand to do this). Every piece of fish should be well coated in a thick paste like batter. (You may need to adjust the amount of gram flour or yoghurt to achieve this thick paste consistency).
  4. Increase the heat of the oil pan and test the temperature of the oil by adding in a small piece of fish/batter. It should take about 5 seconds for it to rise from the bottom of the pan to the top.
  5. Now carefully add the fish pieces to the oil. Cook in batches and do not overcrowd the pan.
  6. Fry on medium heat for 4-5 minutes. Each piece should be crisp and golden all over.
  7. Remove from oil and drain on kitchen paper.
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

INDIAN SCOTCH EGGS

When it comes to Diwali, I love to greet my guests with a table laden with finger food and snacks. The aim of the evening is to feed them until they’re so full they have to roll home, so I have to start in the night the right way!
As part of my Diwali feast this year, I will be making a fusion dish that brings a spicy twist to a quintessential British snack – the Scotch Egg. Replacing the traditional meat covering with spicy potatoes, the Indian scotch egg is a mouth watering variation on the classic. The first time I tried these was in Kolkata and it blew my mind. The flavour, the heat, the concept…I was transported to a place of pure bliss!

Though the list of ingredients runs slightly on the longer side, I thankfully have an Asda* near me where I can do all my shopping in one go. With all the ingredients in place, let’s get cooking.  Remember, you can make this simple yet sumptuous starter for Diwali in a jiffy and without spending a fortune. Just pop into your nearest Asda and make the most of their Diwali offers! 

*Although I have been sponsored to write this post, I am an actual Asda customer and can genuinely vouch for the variety of Indian products at their stores. 

Dimer Devil | Indian Scotch Eggs
Yields 5
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Ingredients
  1. 5 small/medium eggs
Potato coating
  1. 2 large potatoes (approx 450g potatoes), boiled, peeled & mashed with a fork
  2. Salt to taste
  3. ½ tsp chili powder
  4. ½ tsp garam masala
  5. ½ tsp coriander powder
  6. 1 birds eye green chilli, finely chopped
  7. Small handful fresh coriander, roughly chopped
  8. 4 tbsp oil
  9. 1/2 red onion, finely chopped
  10. 1 tsp garlic paste
  11. 1 tsp ginger paste
Coating
  1. 1 egg for egg wash, beaten with 2 tbsp of water
  2. 2 slices of bread made intro crumbs/100g panko breadcrumbs seasoned with salt
You will also need
  1. Sunflower oil for deep frying
How to
  1. 1. Place eggs in pan full of water and bring to boil. Set timer for 7 minutes. Remove eggs from heat and immediately place in a bowl of cold water. Once cooled, carefully peel them.
  2. 2. Place the potatoes, dry spices, chilli and coriander in a bowl and mix well.
  3. 3. Heat oil in a pan. Add the onions, ginger and garlic and cook for 3-4 minutes until light golden. Now add the mashed potato and mix to incorporate everything.. Continue to cook for a further 2 minutes. Remove from heat and allow to cool. Taste for salt & adjust if you need to.
  4. 4. Once cool, divide mixture into 5 balls. Next, wrap each potato ball evenly around each egg.
  5. 5. Then place the eggs and breadcrumbs into 2 separate plates.
  6. 6. Dip a potato wrapped egg into the beaten egg, followed by the breadcrumbs.
  7. 7. Carefully place into a pan filled halfway with of oil at 160ºC (medium heat). Repeat with the next egg. Cook a couple at a time for 4-5 minutes or until crisp and golden all over. Remove and drain on a wire tray/kitchen paper.
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

Nankathai – Indian Cardamom Shortbread Cookies

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Is it just me or is the sound of a kettle turning on the most comforting noise in the world. Hearing the water begin to boil away just makes me mentally go “ahhhhh”. The emoticon with the smiley rose cheeks? Yeah that face happens too. I’m sure it’s synonymous with the idea that I’m about to have a big fat hug in a cup. (That’s tea for people who speak normal english). 

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You’ve come home late, you’ve come home early, you’ve heard good news, you’ve heard bad news, you’ve made cake, you’ve not made cake. Any…scratch that…every scenario sounds/feels/tastes better with a cup of tea. Fellow tea lovers, can I get an amen?? When I went to university in the states, I quickly discovered that “putting the kettle on” is not a thing over there. In fact, kettles aren’t even widely available in shops. I know! Bunch of crazies. My thoughts exactly.

I think this love for tea (and kettles it would appear) stems from the British and Indian in me…two nations of tea lovers! And what better way to compliment tea than a biscuit or “biskoot” as pronounced in the motherland. Which brings me to today’s recipe of the utterly moreish, buttery, crumbly and fragrant nankathai. We are talking melt in mouth factor x 1000 people. Mum and I have been developing this recipe for years trying to make it better every time and you know what, I think this one is actually THE ONE. If you have tried the old recipe on the blog I urge your to re-make with this recipe. Try! Go now! Oh and come back and let me know your thoughts. Please :).

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Nankathai
Yields 20
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Ingredients
  1. ½ cup gram flour
  2. 1½ cups plain flour
  3. ¾ cup icing sugar
  4. ¼ tsp green cardamom seeds, ground into a fine powder
  5. 1 tsp baking powder
  6. 1/8th tsp bicarbonate of soda
  7. ¾ cup ghee
  8. almond slithers for garnishing
Instructions
  1. Line a baking tray and preheat oven to 180ºc.
  2. To a bowl, add the gram flour, plain flour, icing sugar, cardamom powder, baking powder and bicarb of soda. Mix well.
  3. Add the ghee and mix together using a whisk. When you see the ghee has mixed through, put the whisk down and scrape off any excess mixture back into the bowl.
  4. Now, hold the bowl with one hand and using your free hand, knead the mixture into a stiff but smooth dough. Note, it does take a few minutes before you see the mixture come together and begin to take the form of a dough but it will happen - keep at it.
  5. Divide the dough into 20 sections. (you can make more or less depending on what size you prefer. My photos reflect a yield of 20). Roll into smooth balls.
  6. Place them on the lined tray and flatten with your fingers slightly. Place an almond slither on each.
  7. Place the tray in the preheated oven and bake for 12-15 minutes. They should be light golden in colour. Remove from heat and allow to cool. (Do not touch before they cool otherwise they will crumble!)
  8. Serve or store in an air tight container.
Notes
  1. Tip - Very lightly oiling your hands can help with forming and kneading the dough!
Adapted from Sanjeev Kapoor's Khazana
Adapted from Sanjeev Kapoor's Khazana
Monica's Spice Diary - Indian Food Blog http://spicediary.com/