I used The Spice Goddess Bal Arneson's pakora batter recipe as my starting point for this recipe. I used different spices, and I used mahi mahi instead of salmon. You could use any fish you like, but mahi mahi is my favorite. I served these pakoras with cumin-rubbed sweet potato wedges and a salad.
8 ounces mahi mahi, cut into bite-sized pieces
1 cup chickpea flour (besan)
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground cayenne pepper
½ teaspoon salt
½ teaspoon pepper
½ cup yogurt
¼ cup water
Oil for frying
Mix the chickpea flour and spices together in a mixing bowl.
Stir in the yogurt.
Thin out the batter with the water.
Dip the pieces of fish into the batter.
Fry in the oil 3-4 pieces at a time, for 2-3 minutes per side.
Sprinkle hot pakoras with salt.
Serve with your choice of chutney.
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