Serves 6 20 mins preparation | 10 mins cooking
My Seafood Pakora Recipe has been inspired by the Indian street food – pakoras! Pakoras as most of you know are savoury Indian snacks made of gram flour (“besan”). You can make a variety of these fritters with your choice of filling – chilly pakoras, onion pakoras, potato pakoras or take the pakora game to the seafood level like me! Read on to find out how to make these savoury desi pakoras to go along with a cup of hot tea…
- 1 cup of gram/besan flour
- 1 tablespoon of cumin seeds
- ½ tablespoon of garam masala
- 10 white peppercorns or 5 black peppercorns, crushed
- 300g white fish fillet, like Ling
- 150g prawns, uncooked and peeled
- 1 green chili, chopped
- 1 teaspoon of red chili powder
- 2 tablespoons of coriander leaves chopped
- salt, as needed
- water as required to make the batter, approx. ¼ to ½ a cup
- vegetable oil for deep-frying
- Mint Chutney Ingredients: -
- 2 green mango
- ½ bunch mint
- 1 green chili, deseeded & sliced
- ½ red onion
- pinch salt and sugar
- To Serve: -
- mint chutney
- dill chopped
01. Preheat the oven to 180c.
02. In a small saucepan on high heat place the cumin seeds and peppercorns. When you smell the aroma from the pan, remove and place the spices into a mortar or spice grinder. Then grind until powder.
03. Place the flour into a large bowl. Slowly pour the water onto the flour while mixing with a spatula. The batter should have a thick, lump free consistency.
04. Add the ground cumin, peppercorns, red chili powder and salt to the batter and mix through.
05. Place foil on a baking tray and arrange the fish in the middle, cover the fish with 2 tablespoons of vegetable oil and season. Wrap up the fish with the outer edges of the foil to form a parcel and place into the oven for 7 minutes. Once cooked remove from oven and foil and place the fish into a large bowl.
06. In a frying pan on medium heat, add 1 tablespoon of vegetable oil and fry the prawns for 2 minutes. Once cooked remove and add to the bowl containing the fish.
07. Add the coriander to the fish and prawns, and mix through, set aside to cool.
08. Whilst the seafood is cooling, heat a deep pan on medium heat with enough oil to deep fry.
09. Using your hands, shape the seafood mixture into small balls, slight larger than a golf ball, place these on a baking tray lined with baking paper.
10. Dip the seafood ball into the batter, making sure you cover all of its surfaces.
11. Once coated remove and gently shake off any excess batter, repeat until you have 4 balls coated with batter.
12. Place the 4 balls into the oil for deep-frying. Once added do not immediately stir the oil as this could break apart the ball. Leave to cook for approx. 2mins. Using a metal tong/spatula separate the pakora in the oil, this should make them float to the surface, if they haven’t already. Once separated and on the surface of the oil, flip then over by using a fork or thongs, this will make sure they cook on both side.
13. Once golden brown remove and place on a plate lined with an absorbent kitchen towel.
14. Repeat steps 10 to 13 until you have cooked all the balls.
15. Serve with fresh natural yogurt, with chopped dill.