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Fish Pakora With Spiced Potato Scones, Coriander Chutney And Charred Mango Chutney
Recipe by Ali Stoner
These fish pakoras are packed with flavour and will make the perfect appetizer for your next dinner party.
- Steps
- Ingredients
Ingredients
Garam Masala
Fish Pakora
Coriander Chutney
Charred Mango Chutney
Spiced Potato Scones
To Serve
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Steps
- Heat a deep fryer with oil to 190C and preheat a hibachi or BBQ.
- For the Garam Masala, place all ingredients into a dry frying pan and heat gently until fragrant. Remove from the heat and cool slightly. Grind to a fine powder in a spice grinder. Set aside.
- For the Fish Pakora, fillet whole fish if using. Remove skin then cut the fillets into finger sized pieces and place into a bowl. Add lemon juice and a generous pinch of salt and mix well. Set aside for 5 minutes.
- Add flours, herbs and spices and mix until fish is evenly coated. Crack eggs into one side of the bowl and lightly whisk, then stir through the fish mixture. Add a little more of each flour if necessary, to achieve a thick batter that coats the fish evenly.
- When ready to serve, carefully add fish to the hot oil, in batches and cook until just cooked through and the outside is lightly golden, approximately 2 minutes. Drain on kitchen towel and sprinkle with salt and mango powder.
- For the Coriander Chutney, place all ingredients into blender and process until a bright green sauce has formed. Adjust seasoning to taste. Add chilled water to create a drizzling consistency if required.
- For the Charred Mango Chutney, lightly oil the mango cheeks and place cut side down on a BBQ/hibachi or a smoking hot griddle pan until charred. Set aside to cool slightly.
- Meanwhile, finely dice the shallot and chop the coriander and tomatoes. Place into a bowl. Using a sharp knife, gently score the mango cheeks in a crosshatch pattern being careful not to pierce the skin. Push the skin side in to invert the cheek and carefully cut the charred flesh into cubes. Add to the tomato mixture and mix through.
- Place the grapeseed oil into a small frying pan. Once hot, add the curry leaves and nigella seeds and fry for 30 seconds. Remove from the heat and immediately pour over the mango mix. Add lemon juice and salt and mix gently. Set aside.
- For the Potato Scones, peel the potatoes and chop into small dice. Boil until cooked through, then drain and let steam dry in a sieve for 5 minutes.
- Place the remaining ingredients (except lard or butter) onto a clean work surface and mix together. Using a potato ricer, rice the cooked potatoes over the flour mixture. Sprinkle with a little extra salt and add lard or butter. Mix gently with your hands until a dough starts to form, adding a little extra flour if necessary, to achieve a smooth ball of dough that springs back lightly when pressed with your finger. Cover with a clean tea towel and allow to rest for 5 minutes.
- Divide the dough into 8 evenly sized portions and roll into balls. Using a little extra flour, roll out with a rolling pin into rounds approximately 3-4 mm thick. Layer on a plate using a piece of baking paper between each one to prevent sticking. Cook on a preheated BBQ or grill pan until puffed and lightly charred on each side. Place in a taco warmer or wrap in a clean tea towel to keep warm.
- To serve, place fish and chutneys into serving bowls and place onto a large serving platter with the scones. Serve with some shredded cos lettuce and lemon wedges.
