Masala Fish Pakoras

Name: Masala Fish Pakoras | Asda Good Living
Total time: 20 min
Yield: 5
Cuisine: Indian
Ingredients: 5 Pieces Dried Red Chillies; 1 tsp Ajwain/Carom Seeds; 1 tsp Cumin Seeds; 1 tsp Coriander Seeds; 1 tbsp Tamarind Sauce; 1 tsp Chilli Powder; 1/2 tsp Turmeric; 1/2 tsp Garam Masala Powder; A Pinch of Red Food Colour; 1 tbsp Asda Ginger Paste; 2 tbsp Lemon Juice; 1kg Fish (Preferably Cod); 125g Self-raising Flour; 20g Rice Flour; 1g Baking Powder; 2 tsp Paprika; 1/2 tsp Turmeric; 250ml Unflavoured Soda/ Sparkling Water/ Mineral Water; 31g Plain Flour; 77g KTC Sunflower Oil, for frying

"Short on time but still want to impress your guests? Try this quick and easy Masala Fish Pakora recipe that packs the punch and is ready in a flash!" - Zubda

By Asda Good Living,7th March 2023

Cook: 20 Mins

Serves: 5

Price: £2.06 per serving

Nutritional Information

Each 272g serving contains

Energy
5220kj
457kcal

23%

Fat
18g

Med
26%

Saturates
2.4g

Low
12%

Sugars
2.5g

Low
3%

Salt
1g

Med
16%

of your reference intake.
Typical energy values per 100g:
1919kj/459kcal

Ingredients

5 Pieces Dried Red Chillies

1 tsp Ajwain/Carom Seeds

1 tsp Cumin Seeds

1 tsp Coriander Seeds

1 tbsp Tamarind Sauce

1 tsp Chilli Powder

1/2 tsp Turmeric

1/2 tsp Garam Masala Powder

A Pinch of Red Food Colour

1 tbsp Asda Ginger Paste

2 tbsp Lemon Juice

1kg Fish (Preferably Cod)

125g Self-raising Flour

20g Rice Flour

1g Baking Powder

2 tsp Paprika

1/2 tsp Turmeric

250ml Unflavoured Soda/ Sparkling Water/ Mineral Water

31g Plain Flour

77g KTC Sunflower Oil, for frying

Method

Take white fish boneless fillets, pat the fish fillets dry with a paper towel and cut into bite-size chunks.

In a bowl, mix the flours, baking powder, paprika, turmeric, salt and pepper together. Using a fork whisk continuously, add the mineral or sparkling water to the flour mixture and continue mixing until you have a slightly thin and smooth batter. Place the batter in a refrigerator for an hour.

In a pan, dry roast dried red chillies, carom seeds, cumin seeds and coriander seeds for 3-4 minutes on very low heat.

Remove from the heat, cool down completely and coarsely grind these.

In a big bowl, mix together roasted spices, salt, chilli powder, turmeric, garam masala, red food colour, ginger garlic paste, lemon juice and tamarind sauce. Mix together and make a thick paste. If needed add a splash of water to bind the ingredients together.

Add the fish chunks and coat them well.

Leave to marinate for 30 minutes.

Heat the oil in a deep-fat fryer or large, deep wok.

Place the plain flour into a shallow dish. Toss each chunk in the flour and shake off any excess.

Dip into the batter and coat the fish.

Carefully drop each chunk into the hot oil. Fry for approximately 5-6 minutes until the batter is crisp and golden, turning the pakoras from time to time with a large, slotted spoon.

Once cooked, take out the pakoras from the hot oil and drain them on paper towels.

Serve with raita and chutney. Enjoy!