Indian Fish Pakoras

These crispy spiced and battered Indian fish pakoras are so moreish! They're easy to make and best served fresh with a green herb chutney. If you like traditional battered fish but also love Indian flavours then these homemade fish pakoras are a great way of combining the two.

Course Main Course, Snack, Starter

Cuisine Indian

Prep Time 15

Cook Time 12

Marinating time 10

Servings

Calories 360kcal

Author Vineet Bhatia

Equipment

Ingredients

750 g white fish Cod, haddock or another similar white fish

Ingredients for the marinade

1 teaspoon garlic paste
1 teaspoon ginger paste
½ teaspoon turmeric
½ teaspoon chilli powder
1 tablespoon fresh root ginger chopped
1 green chilli pepper
2 tablespoon fresh coriander (cilantro) chopped
¼ lime juiced
pinch salt

Ingredients for the batter

125 g chickpea (gram) flour
30 g cornflour
½ teaspoon chilli powder
pinch salt
¾ teaspoon ajwain seeds
1 tablespoon coriander stalks (cilantro) chopped
1 egg
200 ml water approximate quantity
oil for frying

Instructions

Slice the fish into thin pieces.
Mix together all the ingredients for the marinade and stir the fish in. Leave to sit for 10 minutes.
Put all the ingredients except for the water in a bowl. Whisk together with the egg and then pour most of the water in, whisking vigorously. You should aim for a texture just slightly looser than double cream. You may need a little more or a little less than 200ml. If you accidentally add too much water, you can thicken the batter again by adding a little more gram flour.
Heat about 2cm oil in a large saucepan or wok.
Dip the pieces of fish in the batter. Let any excess drip off before placing carefully in the hot oil, laying it away from you so the hot oil doesn't splash up.
Cook the fish for about 2-3 minutes until the batter is golden on the outside.
Remove and place on kitchen paper to mop up any excess oil.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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