Fish Pakora

Name: Fish Pakora
Ingredients: 400g white fish loin, cut into large chunks; 1 tsp garam masala; 1/2 tsp salt; Juice from 1/2 lime or lemon; 1 tbsp ginger, grated; 2 cloves garlic, pounded; 1 chilli, finely chopped; 100g gram flour, sieved; 1 tsp baking powder; 1/2 tsp salt; 1 tsp carom seeds (alternatively use cumin seed); 1 tsp chilli powder; Handful coriander, chopped; Water; Rapeseed oil for frying

15 ingredients

10 steps

Ingredients

400g white fish loin, cut into large chunks
1 tsp garam masala
1/2 tsp salt
Juice from 1/2 lime or lemon
1 tbsp ginger, grated
2 cloves garlic, pounded
1 chilli, finely chopped
100g gram flour, sieved
1 tsp baking powder
1/2 tsp salt
1 tsp carom seeds (alternatively use cumin seed)
1 tsp chilli powder
Handful coriander, chopped
Water
Rapeseed oil for frying

Directions

1

Remove moisture from the fish by drying on kitchen paper.
2

Make up a marinade paste with the lime/lemon, salt, ginger, garlic, garam masala and chopped chilli. The marinade should be a dry paste.
3

Rub the marinade all over the fish and leave refrigerated for at least 30 minutes but the longer the better.
4

Sieve the gram flour into a separate bowl and add carom seeds, salt, coriander, chilli powder, baking powder and a little water to make a thick batter. Beat to aerate the mixture.
5

Heat oil in a wok or karahi to a medium heat. (Note: if oil is too hot the batter will cook too quickly and the fish will remain uncooked.)
6

Dip one of the marinated fish pieces into the batter to cover and very gently place in the hot oil. Leave to cook for about three minutes, use a slotted spoon to move the pakora around.
7

Once crisp and golden brown remove and set on some kitchen paper.
8

Taste to check the seasoning, adjust if required.
9

Continue to cook the rest in small batches.
10

Serve with salad and a wedge of lemon.