INGREDIENTS
- 500 gms deboned/ filleted fish (any fish with firm, white flesh - preferably not a bony fish) cut into 1.5" cubes
- 1 tbsps ginger paste
- 2 tbsps garlic paste
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp carom seeds (ajwain)
- 1 tsp red chilli powder (optional but desirable)
- Salt to taste
- Juice of 1 lime/ lemon
- 1 1/2 cups Bengal gram flour
- Oil to deep fry the Fish Pakoras
- Lime/ lemon wedges to garnis
- 500 gms deboned/ filleted fish (any fish with firm, white flesh - preferably not a bony fish) cut into 1.5" cubes
- 1 tbsps ginger paste
- 2 tbsps garlic paste
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp carom seeds (ajwain)
- 1 tsp red chilli powder (optional but desirable)
- Salt to taste
- Juice of 1 lime/ lemon
- 1 1/2 cups Bengal gram flour
- Oil to deep fry the Fish Pakoras
- Lime/ lemon wedges to garnis
PREPARATION
- In a large, deep, non-metallic bowl, mix together the ginger and garlic pastes, turmeric, coriander and cumin powders, ajwain/ carom seeds, red chilli powder, salt to taste and juice of 1 lime/ lemon. Mix well to form a thick batter - like that of pancakes.
- Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for 1 hour.
- In a wide, flat pan, heat enough oil to deep fry the fish. You will know the oil is hot enough when you drop in a 1/4 teaspoon of batter and the oil sizzles and the batter ball rises quickly to the top.
- When the oil is hot enough, drop in a few pieces of battered fish into the hot oil and fry. Do not overcrowd the pan as the Pakoras will stick to each other if you do. Fry until each Pakora is golden and crisp on all sides. You will need to use a slotted spoon to move the Pakoras around and occasionally turn or move them.
- When done, gently remove from oil with a slotted spoon and drain further on kitchen paper towels.
- Serve while still piping hot, arranged in a platter. Squeeze lemon juice over the pieces just before serving. Garnish with lime wedges. You can also serve with Mint-Coriander Chutney for some extra zing!
- In a large, deep, non-metallic bowl, mix together the ginger and garlic pastes, turmeric, coriander and cumin powders, ajwain/ carom seeds, red chilli powder, salt to taste and juice of 1 lime/ lemon. Mix well to form a thick batter - like that of pancakes.
- Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for 1 hour.
- In a wide, flat pan, heat enough oil to deep fry the fish. You will know the oil is hot enough when you drop in a 1/4 teaspoon of batter and the oil sizzles and the batter ball rises quickly to the top.
- When the oil is hot enough, drop in a few pieces of battered fish into the hot oil and fry. Do not overcrowd the pan as the Pakoras will stick to each other if you do. Fry until each Pakora is golden and crisp on all sides. You will need to use a slotted spoon to move the Pakoras around and occasionally turn or move them.
- When done, gently remove from oil with a slotted spoon and drain further on kitchen paper towels.
- Serve while still piping hot, arranged in a platter. Squeeze lemon juice over the pieces just before serving. Garnish with lime wedges. You can also serve with Mint-Coriander Chutney for some extra zing!
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