RCI-SN.002.0231.001
Pakoras
Stuck for cooking ideas on a Friday or Saturday evening? Got bits of vegetable in your fridge that aren't quite enough for a proper cookout? g. bits of green or red pepper - or some Mushrooms.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- or large onions chopped into long thin strips1 unit
- A packet of skinless1 unitboneless frozen fillets (e.g. cod) - thawed about halfway
- A pot half-full of sunflower oil.1 unit
- of "gram flour" - which is chickpea flour (sometimes called "besan")6 tablespoons
- Chunks of frozen1 unitpre-pulped garlic, ginger and green-chillie
- Spices: turmeric (haldi)1 unitgaram masala, Ground Coriander, salt, Chillie powder
- Some cumin and ajwan seed (ajwan seed is like carraway - or oregano seed - you don't have to use it you cannot find it - but it does impart a nice flavour)1 unit
Method
1
Thaw the frozen fish fillets halfway and cut into bite-sized pieces or long strips. Chop the onions into long thin strips and set aside.
2
In a mixing bowl, combine gram flour, turmeric, garam masala, ground coriander, salt, and chilli powder. Mix the dry spices together thoroughly.
3
Add the garlic, ginger, and green chilli chunks to the spiced flour along with the cumin and ajwan seeds. Stir to distribute the aromatics evenly.
4
Add the fish pieces and onion strips to the flour mixture. Toss gently until all pieces are well coated with the batter.
2 minutes
5
Heat the sunflower oil in a deep pot to a moderate temperature (around 170°C/340°F), testing with a small piece of batter to ensure it sizzles and rises immediately.
5 minutes
6
Carefully place coated fish and onion pieces into the hot oil in batches, avoiding overcrowding. Fry for 3-4 minutes until golden brown on all sides.
4 minutes
7
Remove the pakoras with a slotted spoon and drain on absorbent paper. Work in batches until all remaining pieces are fried.
8 minutes
8
Serve the pakoras hot with tamarind chutney, mint chutney, or sliced lemon on the side.