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We hope you got benefit from reading it, now let’s go back to tandoori fish pakora / indian style deep fish fritters #starters recipe. To make tandoori fish pakora / indian style deep fish fritters #starters you only need 15 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Tandoori Fish Pakora / Indian Style Deep Fish Fritters #starters:
- Take 250 g Halibut/cod/basa fish fillets –, cut into bite size chunks
- Use 2 Dry red chilies- , crushed
- You need 3 Birds eye green chilies – , finely chopped
- You need 2 tsp Ginger-garlic paste –
- Use 1/4 tsp Turmeric powder-
- Prepare 1 tsp Red chilli powder –
- Take 2 tbsp Tandoori masala –
- Use Gram flour – 4 tbsp
- Provide 2 tbsp Rice flour/cornflour –
- Provide 2 tbsp Greek yoghurt –
- Use 2 tsp Lemon juice –
- Provide 1 Orange food colour- drop (optional)
- Provide as needed Curry leaves- (optional)
- Take To taste Salt-
- Take as needed Oil- for deep frying
Instructions to make Tandoori Fish Pakora / Indian Style Deep Fish Fritters #starters:
- 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.
- Heat oil in a heavy bottomed pan. 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.
- 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. 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 or an appetizer for your party and enjoy.
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