Fish Pakoda
By Dilshad Jokhi
- 1 ½ cups bengal gram flour
- 1 tbsp ginger paste
- 2 tbsp garlic paste
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp carom seeds (ajwain)
- 1 tsp red chilli powder
- Dash of salt
- 2 tbsp lime juice
- Fish fillet small pieces
Method
In a large, deep non metallic bowl mix together the bengal gram flour, ginger garlic paste, turmeric, coriander, cumin powders, carom seeds, red chilli powder, lime juice and salt. Mix well to form a thick batter, like that of pancakes.
Gently coat the fish into the batter, making sure to coat each piece well. Allow to marinate for 1 hour.
In a wide, flat pan, heat enough oil to deep fry fish. You will know the oil is hot enough when you drp in a ¼ tsp of batter and the oil sizzles and the batter ball rises quickly to the top.
Recipe By
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I am Alzeyne G, a single, UK based psychologist.
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