Fish Pakoras with Peach Chutney
Recipe GLPRba3f58802d5d31
Crispy, golden-fried salmon cubes coated in a spiced chickpea flour batter, served alongside a vibrant peach chutney with cumin and fresh herbs. This Indian-inspired appetizer or main course combines tender fish with a sweet and spicy fruit condiment for a memorable dining experience.
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Ingredients
1 cup chickpea flour
1 tablespoon garam masala
1 tablespoon fenugreek leaves
1 teaspoon paprika
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup plain yogurt
¼ cup water
8 ounces salmon fillet, cut into 2-inch pieces
¼ cup grapeseed oil
14 ounces canned peaches, drained
2 tablespoons peach syrup (reserved from canned peaches)
1 green chile, minced
2 tablespoons red onion, chopped
1 tablespoon fresh chives, chopped
1½ teaspoons ground cumin
1 teaspoon mango powder
¼ teaspoon salt for chutney
Directions
In a medium bowl, combine the chickpea flour, garam masala, fenugreek leaves, paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk together until evenly mixed.
Add the yogurt and water to the dry mixture and stir until you have a smooth, pourable batter with the consistency of pancake batter. Set aside.
Heat the grapeseed oil in a large nonstick skillet over medium-high heat until it shimmers. The oil should be hot enough that a small piece of batter sizzles immediately upon contact.
Working in batches to avoid overcrowding, dip each salmon piece into the batter to coat completely on all sides, then carefully place it into the hot oil. Fry for about 3 minutes total, turning the pieces frequently so they develop a golden-brown crust on all sides.
The salmon is cooked through when it reaches an internal temperature of 145°F. Transfer the fried pakoras to a paper towel-lined plate to drain excess oil.
To prepare the Peach Chutney, add the drained canned peaches, minced green chile, red onion, chives, cumin, mango powder, 1/4 teaspoon salt, and the reserved peach syrup to a blender.
Blend until the peaches are finely chopped and the mixture reaches a chunky chutney consistency. Do not over-blend; you want some texture remaining. Transfer to a bowl or glass jar.
Arrange the warm fish pakoras on a serving platter and serve with the Peach Chutney on the side. The chutney may be stored in a glass jar in the refrigerator for up to 1 week.
