NWK

NWK

Wednesday, May 9, 2012

Fish Pakoras

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.

  Fish Pakoras
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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