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Fish Pakora Recipe

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Published on Aug 29, 2014

Chunky white fish marinated in lime, ginger and garlic, coated in a spiced gram flour batter then fried until golden.

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I do like fish, but I wouldn't want it every day. Then again, it is low in fat and it's high in protein - so I've been trying to use it in different ways. And this is one of the best. I don't cook it very often, but every time I do I remember how amazing it is and then I promise I'll make it more in the future.

These pakora have to be eaten straight away - the batter is so light and crispy it's a crime to leave them sitting for long. And if you're still not sure about making this one, it's basically an Indian version of chip shop fish. Just a tiiiiiiiiiiiiny bit classier.

Ingredients
400g white fish loin, cut into large chunks

Marinade
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

Batter
100g gram flour, sieved
1 tsp baking powder
½ tsp salt
1 tsp carom seeds (alternatively use cumin seed)
1 tsp chilli powder
Handful coriander, chopped
Water
Rapeseed oil for frying

Method
Remove 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 should be a dry paste.
Rub the marinade all over the fish and leave refrigerated for at least 30 minutes but the longer the better.
Sieve the gram flour into a separate bowl and add carom seeds, salt, coriander, chilli powder, baking powder and a little water to make a thick batter. Beat to aerate the mixture.
Heat oil in a wok or karahi to a medium heat. (Note: if the oil is too hot the batter will cook too quickly and the fish will remain uncooked.)
Dip one of the marinated fish pieces into the batter to cover and very gently place in the hot oil. Leave to cook for about three minutes, use a slotted spoon to move the pakora around.
Once crisp and golden brown remove and set on some kitchen paper.
Taste to check the seasoning, adjust if required.
Continue to cook the rest in small batches.
Serve with salad and a wedge of lemon.

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