Fish Pakora

Fish Pakora

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.


  • 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)


  • 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.

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