Topic: Chanda Bhalla's Fish Pakora

[Domi]

Got this recipe from the local newspaper.....the chef is from the Indya restaurant in Holmfirth, Huddersfield

Serves 4-6

Ingredients:

800g skinless cod (or haddock) fillets, cut into large chunks, rinsed and patted dry; plain flour; veg oil, for deep frying.

For the marinade:

250g plain yoghurt
0.5 tsp salt
juice of half a lemon
4 garlic cloves, finely chopped
1 inch piece fresh ginger root, finely chopped or grated
small amount of chopped fresh coriander

For the batter:

150g besan or gram flour
large pinch turmeric powder
large pinch bicarbonate of soda
3 fresh green chilli, finely chopped
1 tsp salt
1 tsp garam masala
175 ml water

METHOD:

1. Place all marinade ingredients into a food blender and blend for about one minute then place all marinade into a medium sized bowl with the chunks of fish and leave to stand for a minimum of 30 minutes.

2. To make the flour batter, put the besan flour into a bowl and add all the ingredients (except the water) and mix.

Make a well in the centre and gradually stir in the water until a thin batter is formed, similar to that of single cream. (see chef's tip below)

3. Heat enough oil for deep-frying on a medium heat.

4. Remove the fish chunks from the marinade and dust with plain flour, then coat thoroughly with the batter and without overcrowding the pan, drop the fish pieces into the hot oil and fry for about 2.5-3 minutes until golden brown.

5. Remove fish with slotted spoon and serve with lemon wedges and fresh mint chutney.

*CHEF'S TIP*

Make sure the batter is not too thick as the pakora will not be light and crispy.

[Swampy61]

Like the look of this D,

Could eat this on its own with a couple of lagers.

Swampy

[Domi]

Hi swampy

I've just cooked a batch up using this recipe (I used chicken breast fillets though as the only cod I had in the house was already battered ) and I have to say it's a nice recipe....light, crispy batter with a nice underlying heat and a good overall flavour ;D although they cook out to be lighter in colour than most pakora batters I've made but the final taste is very nice indeed 

Now I've made all my sundries I better get back to trying out another curry to go with them

[Swampy61]

D,

The chicken alternative sounds good too!
Tell me when you cook your next batch and I'll be round.

How long do you marinade the chicken for?
I presume you seed the chillies?

Swampy

[Domi]

Hi swampy

I left the chicken marinating overnight (as I do with all marinades, unless it's going on fish, then I would marinade for as long as I could without the ingredients cooking the fish).

I de-seeded the chillis, but for me they didn't need to be any hotter, they give a nice warming aftertaste without being overpowering

It's a more delicate flavour to most chicken pakora recipes I've tried, but they're still v. nice all the same (I like Jeera's recipe too ;D yummy!)

I'll be having a go at some cod pakoras using this recipe maybe at the weekend, I'll post up some piccies I'm a bit spiced out atm as I've been making all my sundries all week lol (you should see my freezer I thought I'd get more in to the big american one, but it's chocka at the mo lol)

[Swampy61]

D,

I'd be worried about seeing your freezer!

I've read your signature!!

Swampy

[Domi]

ROFL! I'm the Incredible Bulk Swampy Don't make me angry, you wouldn't like me when I'm angry ;D

[Swampy61]

Is the big american freezer for more garlic or more men?

You'd need a big freezer to get me in. ;D

[Domi]

lol you can never have too many men ;D

Don't worry about being too big (heh! most men would love that problem )

I have an industrial mincer that'll cut you down to size for me luv.....his name's Fred btw  although he does sometimes like to be called Freda