South indian fish Pakora Recipe
Servings: 3–four
Prep Time: 20 minutes
Cook dinner Time: 15 minutes
Substances:
300g boneless fish (seer/king fish or tilapia), reduce into chew-sized pieces
1/2 cup besan (gram flour)
2 tbsp rice flour (for added crispiness)
1 tbsp ginger-garlic paste
1 tsp red chili powder
Half tsp turmeric powder
1/2 tsp garam masala
1 tsp overwhelmed fennel seeds (saunf)
Half tsp black pepper powder
Some curry leaves, chopped
Juice of half a lemon
Salt to flavor
Water, as wanted
Oil, for deep frying
Step-by means of-Step instructions:
Smooth and Marinate Fish:
Wash the fish portions and pat them dry. In a bowl, upload lemon juice, salt, ginger-garlic paste, turmeric, and chili powder. Blend and coat the fish. Let it marinate for 15 minutes.
Put together Batter:
In another bowl, integrate besan, rice flour, garam masala, fennel seeds, pepper, and chopped curry leaves. Upload a bit water progressively to form a thick, clinging batter.
Blend fish with Batter:
Add the marinated fish into the batter and coat each piece well.
Heat Oil:
Heat oil in a deep pan or kadai over medium flame. Take a look at with a small drop of batter—it have to sizzle and upward push.
Fry the Pakoras:
Drop the fish portions gently into the oil with out overcrowding. Fry in batches till golden brown and crispy (4–five minutes).
Drain and Serve:
Put off onto paper towels. Serve hot with mint chutney or lemon wedges.
Tip:
For added taste, sprinkle chaat masala or curry leaf powder on pinnacle before serving.
Enjoy your crunchy and spicy South indian fish pakoras!
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