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.
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- 250g boneless fish fillets, cut into bitesize chunks (cod/hake/basa work well)
- 3/4 tsp salt or according to taste
- 1/4 tsp turmeric
- Juice of half lemon
- 2 birds eye green chillies, finely chopped
- 2 cloves garlic minced/grated
- 1 cm ginger, minced/grated (optional)
For the batter/coating
- 1 tsp chilli powder or according to taste
- 1/2 tsp ajwain/carom seeds (optional)
- 1 tbsp coriander seeds, coarsely crushed
- 2 tsp cumin seeds
- 3/4 tsp tandoori masala (optional)
- 4 tbsp gram flour
- 1 tbsp rice flour/cornflour
- 2 tbsp yoghurt (greek style preferable)
You will also need
- Oil for deep frying (sunflower/veg oil work well)
- Place all the "fish marination" ingredients into a bowl and mix well. Leave aside for 20 minutes.
- Heat oil in a pan (a small wok type pan works best) on a low heat setting.
- 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).
- 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.
- Now carefully add the fish pieces to the oil. Cook in batches and do not overcrowd the pan.
- Fry on medium heat for 4-5 minutes. Each piece should be crisp and golden all over.
- Remove from oil and drain on kitchen paper.
Monica's Spice Diary - Indian Food Blog https://spicediary.com/