- 400g white fish loin, cut into large chunks
Marinade
- 1 tsp garam masala
- ½ tsp salt
- Juice from ½ lime or lemon
- 1 tbsp ginger, grated
- 2 cloves garlic, pounded
- 1 chilli, finely chopped
Batter
- 100g gram flour, sieved
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp carom seeds (alternatively use cumin seeds)
- 1 tsp chilli powder
- Handful coriander, chopped
- Water
- Rapeseed oil for frying
Method
- Remove moisture from the fish by drying on kitchen paper.
- Make up a marinade paste with the lime/lemon, salt, ginger, garlic, garam masala and chopped chilli. The marinade should be a dry paste.
- Rub the marinade all over the fish and leave refrigerated for at least 30 minutes, but the longer the better.
- 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.
- Heat oil in a wok or karahi to a medium heat. (Note: if the oil is too hot the batter will cook too quickly and the fish will remain uncooked.)
- 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.
- Once crisp and golden brown remove and set on some kitchen paper.
- Taste to check the seasoning, adjust if required.
- Continue to cook the rest in small batches.
- Serve with salad and a wedge of lemon.
Served with
I have always been very clear about my love for the fish finger sandwich and although this should be served to your adoring friends as a nibble with a spiced yoghurt dip, I have been known to throw these into a bap with some chilli sauce, curl up on the sofa and just be in my happy place!
Sukie
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