Fish Pakoras with Peach Chutney
Fish Pakoras with Peach Chutney
- Level: Intermediate
- Yield: 6 to 8 pakoras
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 234
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 15
- Protein
- 9
- Cholesterol
- 17
- Sodium
- 74
- Total: 45 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 30 min
- Level: Intermediate
- Yield: 6 to 8 pakoras
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 234
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 15
- Protein
- 9
- Cholesterol
- 17
- Sodium
- 74
- Total: 45 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 30 min
Ingredients
1 cup chickpea flour
1 tablespoon garam masala
1 tablespoon fenugreek leaves
1 teaspoon paprika
Pinch salt and freshly ground black pepper
1/4 cup plain yogurt
1/4 cup water
1 (8-ounce) salmon fillet, cut into 2-inch pieces
1/4 cup grapeseed oil
Peach Chutney, recipe follows
Peach Chutney
1 (14-ounce) can of peaches, drained and 2 tablespoons syrup reserved
1 green chile, minced
2 tablespoons chopped red onion
1 tablespoon chopped fresh chives
1 1/2 teaspoons ground cumin
1 teaspoon mango powder*
Pinch salt
2 tablespoons peach syrup
Directions
- Put the flour, garam masala, fenugreek, paprika, salt, and pepper into a bowl and whisk it to combine. Add the yogurt and water and mix well to make a smooth batter, the consistency of pancake batter.
- Heat a large nonstick skillet over medium-high heat and add the oil. When the oil is hot, begin to dip the fish cubes into the batter and then carefully place them in the hot oil. Fry the salmon pieces until they are golden on all sides and the fish is cooked through, about 3 minutes, turning frequently. Serve the salmon with the Peach Chutney.
Peach Chutney
- Put the peaches, chile, red onion, chives, cumin, mango powder, salt, and peach syrup into a blender and mix until the peaches are finely chopped. The chutney will keep in a glass jar in the refrigerator for up to 1 week.
Cook’s Note
* Can be found at specialty Asian and Indian markets.
Looking for Something Else?
Fudge Factor
Hungry Girl's Chocolate 911 Feb 4, 2011
Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Over-the-Top-Delicious Treats to Satisfy Your Food Obsession
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Craving: Chocolate Cake Jan 27, 2011
Chocolate Desserts
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Matt Entertains: Chocolate Cherry Cookies Oct 22, 2010
Essentials: Chocolate Basics Sep 1, 2016
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …
