Fish Pakoda

By Dilshad Jokhi

  • To prep

    15 min

  • To cook

    30 min

  • Level

    Easy

  • Servings

    2

Ingredients

  • 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.
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