Fish Pakoras with Peach Chutney

15 Ratings
  • prep time 5 min
  • total time 35 min
  • serves 8
Fish Pakoras with Peach Chutney

The Spice Goddess is a pro when it comes to great pairings, savoury fish pakoras and a deliciously sweet peach chutney.

Fish, Fry, Indian, Quick and Easy, Side


Ingredients

Peach Chutney

1 14 ounce can of peaches

2 tablespoons peach syrup

2 tablespoons chopped red onion

1 tablespoon chopped chives

1 green chili, minced

1 teaspoon mango powder

1 ½ teaspoons ground cumin

pinch of salt

Fish Pakoras

1 cup chick pea flour

1 tablespoon garam masala

1 teaspoon paprika

1 tablespoon fenugreek leaves

pinch of salt and freshly ground pepper

¼ cup yogurt

¼ cup water

1 8 ounce 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.

See more: Fish, Fry, Indian, Quick and Easy, Side

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