How to make Fish Pakora
Ingredients:
- 1 pound fish fillets, cut into bite-sized pieces
- 1 cup besan (chickpea flour)
- 1/2 cup rice flour
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur (mango powder)
- 1/2 teaspoon salt
- 1/2 cup water
- Oil for deep-frying
Instructions:
- In a bowl, mix together the besan, rice flour, red chili powder, coriander powder, cumin powder, garam masala, amchur, and salt.
- Add the water to the bowl and mix well to form a smooth and thick batter.
- Dip the fish pieces in the batter and coat them evenly.
- Heat some oil in a pan over medium heat. When the oil is hot, carefully add the coated fish pieces to the pan and fry for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Remove the pakoras from the pan and drain any excess oil on a paper towel.
- Serve the Fish Pakoras hot with chutney or other dips of your choice. Enjoy!
FAQ on Fish Pakora
How Vinegars can be used in fish pakoras?
There are several ways in which vinegar can be used in the preparation of fish pakoras: As a marinade: Vinegar can be used to marinate the fish before coating it in a batter and frying it. The acidity of the vinegar can help to tenderize the fish and add flavor. In the batter: A small amount of vinegar can be added to the batter mixture to give it a slightly tangy flavor. As a dipping sauce: A mixture of vinegar and spices can be served as a dipping sauce for the fish pakoras. In a slaw or salad: Vinegar can be used to make a slaw or salad to serve alongside the fish pakoras. It is worth noting that the type of vinegar used can impact the flavor of the dish. For example, using a rice vinegar or a milder white vinegar may result in a milder flavor, while using a stronger vinegar like apple cider vinegar may give the dish a more pronounced tang.
What is the cost of fish pakora per kg in Nagpur?
The cost of fish pakoras in Nagpur may vary based on a number of factors such as the type of fish used, the location of the market or restaurant, and the current supply and demand for fish. It may be helpful to check with local markets or restaurants to get an idea of the current price of fish pakoras in Nagpur.
Why egg is used to make fish pakora?
Eggs are often used in the preparation of fish pakoras to bind the ingredients together and help the batter to adhere to the fish. The eggs can also help to give the batter a crispy texture when it is fried. In addition to their role in the texture and structure of the pakoras, eggs can also contribute to the flavor of the dish. The yolks of the eggs can add richness and flavor to the batter, while the whites can help to lighten the texture and add a slight savory note. It is worth noting that egg is not an essential ingredient in all fish pakora recipes and it is possible to prepare the dish without it. Other ingredients such as flour, cornstarch, or breadcrumbs can be used to bind the ingredients and create a crispy coating.
How to make Fish Pakora
Ingredients:
- 500 grams fish fillets (any type, such as cod, haddock, or tilapia)
- 1 cup chickpea flour (besan)
- 1/2 cup water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Oil for frying
Instructions:
- Cut the fish fillets into small bite-sized pieces.
- In a bowl, combine the chickpea flour, water, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and salt. Mix well to form a smooth and thick batter.
- Dip the fish pieces into the batter, making sure they are evenly coated.
- Heat some oil in a pan over medium heat. When the oil is hot, add the battered fish pieces to the pan and fry for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Remove the fish pakoras from the pan and drain any excess oil on a paper towel.
- Serve the fish pakoras hot with chutney or other dips of your choice. Enjoy!
