Recipe

Crispy, golden, and packed with fragrant spices, mouth-watering bites make the perfect snack or starter. Lightly battered and perfect paired with a fresh, zesty mango chutney.  

Serves: 15 people | Prep time: 20 mins | Cooking time: 15 mins

Indian | Starter

Ingredients  

• 500g Cod
• 80g Self-raising Flour
• 60g Corn Flour (+2 tbsp)
• 1 tbsp Grated Ginger
• 1 Garlic Clove (crushed)
• 1.5 tbsp Curry powder
• 1 tsp Ground coriander
• 1 tsp Ground cumin
• 0.5 tsp Chilli powder
• 0.5 tsp Salt
• 0.5 tsp Pepper
• Oil for Frying

Raita

• 150g Greek yogurt
• 70g Cucumber (grated)
• 1 Garlic Clove (grated)
• 1 tbsp Lemon Juice
• Small Bunch of Fresh Coriander (chopped)
• Small Bunch of Fresh Mint (chopped)

To Serve

• Mango Chutney
• Pomegrante Seeds
• Red Onion (thinly sliced)
• Red Chilli (sliced)
• Fresh Coriander

Method

1. Begin by making the raita. Squeeze any excess liquid out of the cucumber and place into a bowl along with all the other raita ingredients and stir until combined.
2. Heat a deep fat fryer or a deep pan with vegetable oil to 180C.  
3. Place all the pakora ingredients, except the cod and additional 2 tbsp. corn flour, into a bowl and gradually whisk in around 175ml cold water. The batter should be thick enough to coat the back of a spoon.  
4. Pat the cod dry and slice into pieces around 1-2 inches in size, then coat in the remaining 2 tbsp. of corn flour.
5. When the oil is hot, in batches, add the fish into the batter and fry until the batter is crisp and golden and the fish is cooked through, around 5-6 minutes.
6. When all the pakora are cooked sprinkle over the sliced red onion, pomegranate seeds, fresh coriander and sliced chili and serve with the raita, mango chutney and lemon wedges.