Indian Fish Pakoras Recipes

INDIAN FISH PAKORAS

Steps:

• Wash the fish with the lemon juice, rinse, pat dry and salt to taste; set aside.
• Mix rest of the ingredients and add enough water to make a thick batter, salt to taste.
• Dip the fish in the batter and fry in batches in medium to high heat until the coating is a deep golden brown and the fish is cooked thoroughly.
• Drain on paper towels, serve with lemon wedges and your choice of garnishes.

PAKORA

Steps:

• Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
• Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables - they should be well coated, but not swimming in it.
• Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
• Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
• Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn't hold together. Repeat, frying the remaining mixture in batches.
• Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.