- Fish and chips
- Fish batter
Chunky white fish marinated in lime, ginger and garlic, coated in a spiced gram flour batter then fried until golden. I do like fish, but I wouldn't want it every day. Then again, it is low in fat and it's high in protein - so I've been trying to use it in different ways. I don't cook it very often, but every time I do I remember how amazing it is and then I promise I'll make it more in the future. These pakora have to be eaten straight away - the batter is so light and crispy it's a crime to leave them sitting for long. And if you're still not sure about making this one, it's basically an Indian version of chip shop fish. Just a tiiiiiiiiiiiiny bit classier.
Surrey, England, UK
35 people made this
- 400g white fish loin, cut into large chunks
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- juice from 1/2 lime or lemon
- 1 tablespoon grated root ginger
- 2 cloves garlic, crushed
- 1 chilli, finely chopped
- 100g gram flour, sieved
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon carom seeds (alternatively use cumin seed)
- 1 teaspoon chilli powder
- 1 handful fresh coriander, chopped
- rapeseed oil, for frying
MethodPrep:10min ›Cook:10min ›Extra time:30min marinating › Ready in:50min
- Remove moisture from the fish by drying on kitchen paper.
- Make up a marinade paste with the lime/lemon, salt, ginger, garlic, garam masala and chopped chilli. The marinade should be a dry paste.
- Rub the marinade all over the fish and leave refrigerated for at least 30 minutes but the longer the better.
- Sieve the gram flour into a separate bowl and add carom seeds, salt, coriander, chilli powder, baking powder and a little water to make a thick batter. Beat to aerate the mixture.
- Heat oil in a wok or karahi to a medium heat. (Note: if the oil is too hot the batter will cook too quickly and the fish will remain uncooked.)
- Dip one of the marinated fish pieces into the batter to cover and very gently place in the hot oil. Leave to cook for about three minutes, use a slotted spoon to move the pakora around.
- Once crisp and golden brown remove and set on some kitchen paper.
- Taste to check the seasoning, adjust if required.
- Continue to cook the rest in small batches.
- Serve with salad and a wedge of lemon.
See it on my blog
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- 1 cup chickpea flour
- ½ teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder
- ½ teaspoon garam masala
- 2 cloves garlic, crushed
- ¾ cup water
- 1 quart oil for deep frying
- ½ head cauliflower florets
- 2 onions, sliced into rings
Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
Fish Pakora is chunky white fish, marinated in garlic, ginger and lime, then coated with a special, spiced gram flour batter, then fried until a rich golden brown. It will remind you of “chip shop fish” (if you’ve had that before), but Fish Pakora is sort of that kind of dish, only a bit more sophisticated.
(Photo Attributed to Author: Biswarup Ganguly)
Fish Pakora Recipe-
For the Marinade-
- 1 tsp. garam masala
- ½ tsp. salt
- juice from 1 lime
- 1 tbsp. freshly grated ginger root
- 4 large cloves garlic, peeled and smashed
- 1 Indian spice chili pepper, chopped fine
For the Batter-
- 3-1/2 oz. gram flour, sieved
- 1 tsp. baking powder
- ½ tsp. salt
- 1 tsp. Ajwon seeds
- 1 tsp. red chili powder
- 1 cup chopped fresh cilantro (coriander)
- fresh water (for frying)
You would also like to have (for authentic Indian cuisine cooking):
- Wash the fish fillets well, then pat dry with cloth of paper towels. Then chop the fillets into large bite-sized pieces.
- In a mixing bowl, make your marinade paste by combining the lime juice, salt, ginger, garlic, garam masala and chopped Indian spice chili. The resulting marinade should have a dry pasty consistency.
- Now rub the marinade all over the fish pieces and refrigerate for at least one hour. Even longer is better.
- Run the gram flour through a sieve into another mixing bowl, and then add and stir in the carom seeds, salt, coriander, chilli powder, baking powder and just enough water to make a thick batter. Beat the batter vigorously, in order to aerate the batter.
- In a karahi (or wok, if you do not have a karahi), heat the rapeseed oil over medium flame. Keep the flame at medium – frying the battered fish over high flame will cook the batter too quickly, leaving the fish inside not yet well done.
- Using a slotted cooking spoon, dip one of the marinated fish pieces into the batter, toss and turn to cover well, and then gently lower it into the hot oil. Let it cook for about three minutes, using your slotted spoon to move the pakora around as it fries.
- When the pakora is golden brown and crispy, remove from the karahi and transfer to a paper towel lined baking tray or large platter. This was your test run. Taste the pakora, and adjust the batter seasoning if necessary.
- Once you are satisfied the oil and kahari and the batter are all just right, proceed to batter and fry the rest of the pakora pieces. Cook in batches, so there is space between the frying pieces.
- Continue to cook the rest in small batches.
- Serve your Fish Pakora while nice and hot. Place a bed of chopped cabbage on each serving plate, topped with a generous amount of the pakora pieces.
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Ingredients to Make Pakora
Detailed measurements and instructions for this recipe can be found on the printable recipe card at the bottom of the page. Here&rsquos what you need to make this Classic Indian Pakora:
- Chickpea flour &ndash Like I mentioned in the previous section, there is a slight difference between chickpea flour and gram flour (besan), but you can use either for this recipe. If both are available to you, pick besan instead!
- Chopped onions &ndash I&rsquove gone for chopped red onions in this recipe, but you can also go with sliced onions. Just make sure they are chopped finely or sliced finely for the perfect crunchy texture!
- Green chilies (optional) &ndash Indians love a bit of heat and spiciness in their snacks so green chilies are typically used. You can skip this if you&rsquod like.
- Water &ndash Plain water is used as the liquid to make the batter. Chickpea flour is more coarse than gram flour (besan) so it might require a little more water to reach the right consistency. This is explained further in the corresponding section with step by step pictures.
- Spices &ndash You only need red chili powder or non-smoked paprika and coriander seeds in this recipe, and of course salt to taste. Coriander seeds add an authentic flavor to the recipe so do add these in to the batter.
- Baking Soda &ndash A little bit of baking soda is required to make sure the pakoras aren&rsquot flat. It makes the pakora soft on the inside and crunchy on the outside. But if you want crunchier pakoras all the way through, skip this altogether.
Rate This Recipe
Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on December 19, 2013:
I hope you enjoy it jgwhite. You can of course make it a little more spicy if you desire. Thanks for visiting and commenting.
John Goodwin White from Scotland on December 17, 2013:
I&aposm going to give this recipe a try, thanks for sharing it. Do you have any other Indian restaurant recipes? I have a hub of my own that has a recipe if you are interested.
Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on July 04, 2013:
What is the famous food of Pakistan?
Pakistan is famous for its Moghul-inspired cuisine: pulaos, biryanis, kababs, and kormas. In contrast with India, Pakistan is known for its heavier use of meat, particularly beef.
I’d like to point out that this blog doesn’t highlight some of the lesser-known, yet equally traditional dishes across Pakistan. For example, my sister-in-law is Pashtun (Pakhtun) and once prepared a delightful, gently spiced Namak Gosht (salted meat). Those types of dishes aren’t mainstream, but nonetheless are an important part of Pakistani cuisine.
About the recipe
In this snack recipe, I have marinated the chicken with spices such as salt, red chilli powder, Haldi powder, garam masala powder, ginger garlic paste and herbs such as coriander leaves, chopped curry leaves, chopped green chillies.
Also, marinated with cornflour, maida, egg, food colour and mixed well.
I tell you this is the best chicken pakora to make and tastes more than delicious.
While deep frying make sure to deep fry properly in order to let the whole flavours of the ingredients that are added absorb well. Followed by deep-frying gives a juicy and crispy taste to this chicken starter dish.
Here, I have shared two methods of making the pakoda, one is just the video and the other is with the video and the written post as well.
Chinese Prawn Pakora: Indo-Chinese Snacks
Street Chinese is what we all love much more than the authentic dim sums and soups that we get in posh restaurants. This is because, we get the mix of Indian Chinese spices only out on the streets. An excellent example of this cultural potpourri is the Chinese prawn pakora. Now pakora recipes are traditionally Indian. This particular prawn recipe combines the spices used in a Chinese recipe with the cooking method of a pakora recipe.
The Chinese prawn pakora is a high calorie snack. It is a deep fried prawn recipe that is dripped in oil and spices. So, do not delude yourself into a health conscious stupor. The ingredients used in this prawn recipe are absolutely gettable.
- Prawns 10 (shelled and de-veined) medium
- Onion 1 (finely chopped)
- Garlic 6 cloves (minced)
- Onion greens 6 stalks (chopped)
- Green chillies 3 (chopped)
- Vinegar 1 tbsp
- Szechuan sauce 1 tbsp
- Corn flour 1 cup
- Pepper 1 tsp
- Oil 3 tbsp
- Salt as per taste
Procedure For Chinese Prawn Pakora:
1. Marinate the prawns with vinegar and salt. Leave it aside for 15 minutes.
2. Chop the prawns into small pieces and mix with chopped onions, garlic, onion greens and green chillies.
3. In a separate mixing bowl add corn flour, Szechuan sauce, salt and pepper.
4. Add a little bit of water at a time and knead it into a thick batter.
5. Now pour the prawns and vegetables into the batter and mix it uniformly.
6. Pick up about 10 grams of the batter mix at a time and shape it roughly into a circular shape.
7. Heat oil in a pan and when it crackles, add the raw pakoras to it. Once they take shape, lower the flame and cover and cook for 5 minutes.
Serve these Prawn Pakoras as a Chinese snack with soy or Szechuan sauce dip.
Preparation for Shrimp pakora
1. Peel, devein and rinse the shrimps or prawns very well. Drain water completely.
2. Marinate prawns with red chili powder, salt and turmeric. Keep this aside for 10 minutes. I also added a bit of lemon juice.
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