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.