For the fish marinade:
lbs cod or preferred fish (cut into 1” wide strips)
Pinch of turmeric
cup lemon juice
For the pakora batter:
cups of gram flour
tsp cumin seeds
tsp chili powder
tsp sea salt
tsp baking soda
For the kachumber salad:
med shallot or 2 small shallots (cut into strips)
small persian cucumbers (seeded and cut into strips)
small medium chilies (seeded and cut into strips)
cup chopped coriander
tbsp apple cider vinegar
salt to taste (preferably sea salt)
Noor Oil for frying
Pakoras are an essential part of Indian street food. These pakoras use fish cut into bite-sized pieces and are steeped in spices before being deep-fried. They make irresistible party appetizers and can be prepared very quickly.
To prepare the kachumber salad:
Combine all the vegetables and herbs together, lastly add the cider vinegar and salt to taste. Set aside.
To make fish pakoras:
Preheat Noor Oil in a large wok or pan to a medium temperature for frying.
Marinate the fish strips in turmeric and lemon juice and set aside for approximately 10 minutes.
Combine all the ingredients except water and mix through. Mix in water ½ cup at a time to make sure you get the right consistency. Note: It should be pastey, not too watery or it won’t stick to the fish.
Take the fish strips, one piece at a time, dip them into the batter and then directly into the Noor Oil to fry.
They should take about 3-4 minutes to fry. Remove them from Noor Oil and place them on a paper towel lined plate.
To serve, arrange the pakoras in a shallow bowl and top with the kachumber salad, and a dash of sea salt.
The fish pakoras can even be served with tomato ketchup or mint chutney as well.