Fish pakora

Sometime ago I bought this book about Indian cooking*, and there was a recipe very similar to this one… I adapted it to our taste, hoping that it still stays Indian enough ;-). You will need fillets of a fish that has a firm meat if you don’t want to end up with fish and chickpea flour patties…

Ingredients

rosefish
turmeric
chillipowder
peppercorns
lemon/lime juice
spring onion
coriander
salt

Method:

prepare the marinade for the fish by mixing turmeric, chillipowder and lime and lemon juice;
add the fish, cut into strips (about 2cm thick), cover it and put it in the fridge for 1 hour;
prepare a thick batter with the same amount of water and chickpea flour, add the roughly crushed peppercorns, the finely chopped spring onion and coriander, season to taste;
dip the fish into the batter and fry.

*Tanja Dusy, Sebastian Dickhaut “Indien Basics” GU 2009