Tandoori Fish Pakora / Indian Style Deep Fish Fritters

Name: Tandoori Fish Pakora / Indian Style Deep Fish Fritters
Ingredients: 250 gm Halibut/cod/basa fish fillets cut into bite size chunks; 2 Dry red chilies crushed; 3 Birds eye green chilies finely chopped; 2 tsp Ginger-garlic paste; 1/4 tsp Turmeric powder; 1 tsp Red chilli powder; 2 tbsp Tandoori masala; 4 tbsp Gram flour; 2 tbsp Rice flour/cornflour; 2 tbsp Greek yoghurt; 2 tsp Lemon juice; 1 drop Orange food colour (optional); Curry leaves- A sprig (optional); To taste Salt; Oil- As needed for deep frying

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Little Hearts @cook_7834303

#starters Enjoy these delightful morsels of deep fried goodness that are perfect for the drizzling rain!

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250 gm Halibut/cod/basa fish fillets cut into bite size chunks
2 Dry red chilies crushed
3 Birds eye green chilies finely chopped
2 tsp Ginger-garlic paste
1/4 tsp Turmeric powder
1 tsp Red chilli powder
2 tbsp Tandoori masala
4 tbsp Gram flour
2 tbsp Rice flour/cornflour
2 tbsp Greek yoghurt
2 tsp Lemon juice
1 drop Orange food colour (optional)
Curry leaves- A sprig (optional)
To taste Salt
Oil- As needed for deep frying

Cooking Instructions

1

Clean, wash, and drain the fish pieces. Marinate the fish with turmeric powder, birds eye chilies, lemon juice, ginger-garlic paste, and salt. Leave it aside for 30 mins.
2

Heat oil in a heavy bottomed pan.
3

In another bowl, add the red chilli powder, crushed dry red chilies, tandoori masala powder, gram flour, rice flour, yogurt, and water as needed to make a smooth batter without any lumps.
4

Dip each marinated fish piece into the prepared batter making sure the fish is well coated with the batter. Gently add the fish pieces into the hot oil. Cook in batches and do not overcrowd the pan. Fry on medium flame for 4-5 mins on each side. Each piece should be crisp and golden all over.
5

Remove from oil and drain on paper towel. Repeat the process with the remaining fish pieces. After all the fish pieces and cooked, add a sprig of curry leaves into the hot oil and fry for a minute. Drain and garnish over the fried fish. Serve hot as an evening snack and enjoy.