SAULS FISH PAKORA Recipe

SAULS FISH PAKORA
As promised earlier double treat recipe today for you guys enjoy.
Ingredients
4cm piece ginger, roughly chopped
2 garlic cloves, peeled
Juice of 1 lemon
1/2 tsp ground red chilli flakes
1 tsp dry methi
1 tsp carom seeds (ajwain )
400g skinless firm white fish fillets (such as cod, tilapia pollock coley ), cut into 3cm pieces
(100g) chickpea (besan) flour
2tbs of corn flour
2tbs of southern fry mix
Sunflower oil, to shallow-fry
1/2 tsp chaat masala
YOGHURT DIPPING SAUCE
1 cup (280g) thick Greek-style yoghurt
1/2 bunch coriander, leaves picked, plus
1/2 bunch of mint leaves.
METHOD
Place ginger, garlic, lemon juice, ground chilli, dry methi,salt, chilli flakes and 50ml water in a mortar and pestle and pound to a fine paste. Stir in the carom seeds. Place the fish in a non-reactive bowl. Spoon paste over the fish and turn to coat. Set aside for 1 hour to marinate.
Then add corn flour, southern fry coating and besan leave for another 1 hour
For the dipping sauce. Whiz yoghurt, coriander leaves and fresh mint leaves in a small food processor until combined. Season with salt black pepper well and set aside.
Heat oil in a frypan over medium heat. In batches, fry fish, turning, for 2-3 minutes until crisp and golden. Drain on paper towel.
Sprinkle fish with chaat masala and serve immediately with the yoghurt dipping sauce & lemon wedges
by
Parmjit Sohall

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