Fish Pakora is a delightful starter from the vibrant culinary traditions of South Asia. This dish transforms simple ingredients into a symphony of flavours and textures, perfect for those who appreciate the delicate taste of fish with a hint of spice.
Ingredients:
- 1 pound freshwater fish fillet (cut into bite-sized pieces)
- 1 cup plain yoghurt
- 5 tablespoons chickpea flour (besan)
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ½ can club soda (you can substitute water or beer)
- Optional: drops of orange food colouring
- 2 fresh limes
- 1 cup olive oil (for frying or any light oil)
Spices:
- 1 teaspoon carom seed (ajwain)
- 1 teaspoon red chilli powder
- 2 teaspoons salt (to taste)
- 1 tablespoon of chat masala (optional)
Method of cooking:
In a bowl, mix the fish fillets with the yoghurt, ginger paste, garlic paste and spices.
Gradually add chickpea flour to the mixture to form a batter. Use club soda to achieve the desired consistency.
Optionally, add a few drops of orange food colouring for a vibrant look.
Heat the oil in a frying pan over a medium heat.
Dip the fish pieces in the batter and fry until golden brown and crispy.
Serve hot with a squeeze of fresh lime and your favourite chutney.
