Amritsari Fish Pakora with Mint Chutney
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Ingredients
- 600 g haddock fillets
- 150 g gram flour
- 30 g rice flour
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp ajwain (carom seeds)
- 3 garlic cloves
- 10 g fresh ginger, grated
- 1 fresh lime
- 400 ml vegetable oil for frying
- 20 g fresh mint
- 100 g natural yoghurt
- 10 g fresh coriander
Method
- 1
Cut the haddock fillets into bite-sized chunks and pat dry with kitchen paper.
- 2
Whisk the gram flour and rice flour with the ground turmeric, chilli powder, ajwain, garlic and ginger, and enough cold water to make a thick coating batter.
- 3
Squeeze the juice of the lime into the batter, season well, and fold in the fish chunks to coat.
- 4
Heat the vegetable oil in a deep pan to 180C and fry the fish in batches for 4-5 minutes until golden and the fish flakes easily, then drain on kitchen paper.
- 5
Blitz the mint, fresh coriander and natural yoghurt with a squeeze of water to make a smooth chutney.
- 6
Serve the hot fish pakora straight away with the mint chutney for dipping.
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