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Directions for: Fish Pakoras with Peach Chutney

Ingredients

Peach Chutney

1 14 oz can of peaches

2 Tbsp peach syrup

2 Tbsp chopped red onion

1 Tbsp chopped chives

1 green chili, minced

1 tsp mango powder

1 ½ tsp ground cumin

pinch of salt

Fish Pakoras

1 cup chick pea flour

1 Tbsp garam masala

1 tsp paprika

1 Tbsp fenugreek leaves

pinch of salt and freshly ground pepper

¼ cup yogurt

¼ cup water

1 8 oz salmon fillet, cut into 2-inch pieces

¼ cup grape seed oil

Peach Chutney (recipe above)

Directions

Peach Chutney

1. Put everything into a blender and mix until the peaches are finely chopped. The chutney will keep in a glass jar in the refrigerator for up to one week. Yeild: 1 cup

Fish Pakoras

1. Put the flour, garam masala, paprika, fenugreek, salt and pepper into a bowl and whisk it to combine. Add yogurt and water and mix well to make a smooth batter, the consistency of pancake batter.

2. Heat a large non-stick skillet over medium-high heat and add oil. When it is hot begin to dip the fish cubes into the batter and then carefully place them in the hot oil. Fry until they are golden on all sides and the fish is cooked through, about 3 minutes. Serve with Peach Chutney.

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