- 400g white fish loin, reduce into massive chunks
- 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
- 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
- Rapeseed oil for frying
- Take away 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 must be a dry paste.
- Rub the marinade everywhere in the fish and go away refrigerated for a minimum of half-hour, however the longer the higher.
- Sieve the gram flour right into a separate bowl and add carom seeds, salt, coriander, chilli powder, baking powder and just a little water to make a thick batter. Beat to aerate the combination.
- Warmth oil in a wok or karahi to a medium warmth. (Word: if the oil is just too scorching the batter will cook dinner too shortly and the fish will stay raw.)
- Dip one of many marinated fish items into the batter to cowl and really gently place within the scorching oil. Go away to cook dinner for about three minutes, use a slotted spoon to maneuver the pakora round.
- As soon as crisp and golden brown take away and set on some kitchen paper.
- Style to verify the seasoning, alter if required.
- Proceed to cook dinner the remainder in small batches.
- Serve with salad and a wedge of lemon.
I’ve all the time been very clear about my love for the fish finger sandwich and though this must be served to your adoring associates as a nibble with a spiced yoghurt dip, I’ve been recognized to throw these right into a bap with some chilli sauce, curl up on the couch and simply be in my pleased place!