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Fish Pakoras
Fish Pakoras
By Audrey Pereira
Ingredients
- 2 packs of cod loins
- 1 tsp tumeric
- 1 tsp caraway seeds
- 1 tsp ground cumin
- 1 tsp chaat masala
- 1 tsp garam masala
- 1 tbsp kasuri methi(dried fenugreek)
- 1 tsp red chilli powder
- 1 cup plain yogurt
- 1 tbsp chopped mint
- 1 tbsp chopped coriander
- 100 ml beer
- 0.5 cup gram flour
Instructions
- I used 2 packs of cod loins. Allow to defrost and remove any excess water.
- Cut into chunks and apply sea salt as per taste, lemon or lime juice and table spoon of ginger garlic paste.
- Allow to marinate for at least 30 minutes.
- In a separate mixing bowl, add the following: Tumeric, ajwain seeds, ground cumin, chaat masala, garam masala, kasuri methi(dried fenugreek), red chilli powder, plain yogurt, chopped mint, chopped coriander, beer and gram flour
- Mix well into a smooth batter.
- Apply corn flour to the fish enough to cover each chunk.
- Dip the fish into the batter and fry in hot oil for around 2 mins on each side.
- I’ve served this with a salad made from red cabbage, coriander, plum tomatoes, red onion, cucumber with salt, pepper, a drizzle of olive oil and lemon juice.
- For the packora dip: yoghurt, salt and chopped mint.
Tried this recipe?Let us know how it was!
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