We recently explored a close by local market and you wont believe what a joy that place is. Crammed, warm, congested and smelling of everything possible, this place offers fresh and variety of vegetables and fruits (also so inexpensive ;). This place has become a definitive weekend stop. Well, i am not sure what it says about us but it is definitely getting us a lot of fresh produce. That is how we get a lot of fresh fish these days and that is a very happy news for us.
As everything is so fishy, i am taking advantage of the situations; I am trying out different fish recipes. First dish had to be fish curry, so i made ‘Mustard Fish Curry’ the way mom makes. This spicy, pungent, mustardy fish curry on a bowl of rice was like a trip back home. Next is this ‘Fish Pakora’ or Indian version of fish fingers you may say.
With fish pakoras, your starter problem is sorted. These are perfect for starters and will vanish as soon as you put them on table. Just in case, i got you thinking about what other starters you can make, check out the chicken kebabs i made some time back. ‘Chicken Tikka Kebabs’ and ‘Coriander Chicken Kebabs’ are never fail starter kebabs for your party.
These ‘Fish Pakoras’ are made by chickpea batter, i also add rice flour in the batter. Rice flour adds the crunch to these pakoras. I have used ‘rawas’ or Indian salmon here as this fish is with very few bones and creamy white flesh. You can spice the the batter as you like. I think cumin adds a very pleasing and distinct flavor and i love it in these pakoras. You can also add some chopped dill. Dill and fish are the best friends. I have added only coriander here.
When batter is ready, keep it aside for 15-20 minutes. Dip fish pieces in this creamy batter, coat it well and fry in the hot oil. That is it, the fish pakoras are done. Crispy coating outside so carefully protects the tender fish inside and keeps it moist. These are the best pakoras you’ll have. Serve these with mustard cream sauce or our very own spicy and fragrant green ‘Coriander Chutney‘.
- 400 gms fish (Rawas or Indian Salmon)
- 1/4 cup chickpea flour
- 1/4 cup rice flour
- 1 egg
- 1 tsp cumin powder
- 1/2 tsp red chili powder
- 1 tsp garam masala powder
- chopped coriander leaves
- Salt to taste
- water to make batter
- Oil to fry
- Clean the fish and cut it in length of your choice. I have taken small cube size pieces here.
- Mix together chickpea flour, rice flour, egg, cumin powder, red chili powder, salt, garam masala powder and coriander leaves.
- Add some water and mix it well and keep aside for 10-15 minutes. Make sure batter is not runny but thick and consistent.
- Heat oil in a deep pan.
- Dip fish piece in the batter and coat it well. When oil is hot, place fish piece gently in oil.
- Cook evenly all side.
- Serve with chutney or mustard sauce. Dash of lemon will do wonders.