-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 4
Ingredients |
|
| Fish fillet | 8 pieces |
| Gram flour (besan) | ¾ cup |
| Garlic (lahsan) paste | 1 table spoon |
| Ginger (adrakh) paste | 1 table spoon |
| Carom seeds (ajwain) | 1 tea spoon |
| Red chilli powder (lal mirch) | 1 table spoon |
| Lemon juice (nimbu ka ras) | 1 table spoon |
| Egg (anda) | 1 |
| Curd (dahi) | ½ cup |
| Mustard oil (sarso ka tel) | for frying |
| Salt | to taste |
| Lemon pepper | for sprinkle |
| Lemon wedges | for garnish |
Instructions
- Clean, wash and cut fish into one and a half inch size cubes.
- Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
- Keep aside for 20 minutes.
- Make a batter of gram flour, curd, egg, carom, salt and water (consistency should not be very thick).
- Dip the marinated fish in the batter.
- Heat oil in a pan and deep fry the fish till golden brown and crisp.
- Now sprinkle some lemon pepper over it.
- Serve spicy “Fish Pakoda” sprinkled with lemon wedges.
- Recipe Type : Fish, kababs / Starter, Non vegetarian
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