“The combination of chickpea flour (also know as gram or besan flour) and rice flour gives the batter a great texture and the layering of flavours in these pakoras all...
“The combination of chickpea flour (also know as gram or besan flour) and rice flour gives the batter a great texture and the layering of flavours in these pakoras all comes together when fried. If your early attempts at making this don’t turn out as you’d hoped, please persist and try again. Adjusting the oil temperature when frying or the thickness of the batter in which the fish is fried, as well as ensuring the fish is completely dry when it’s battered, all make a huge difference.”
Pat the fish dry with kitchen paper, then gently massage with the turmeric.
In a bowl, combine the lime juice, ginger and garlic pastes, ground coriander, cumin and salt. Add the dry fish pieces and coat well. Set aside to marinate for 15 minutes. Discard any water that may come out of the fish.
In a shallow bowl, combine both flours with the chilli powder and add water, little by little, whisking until you have a thick, smooth batter. The desired ‘dropping consistency’ is when it drops rather than pours from a spoon.
Heat enough oil for deep-frying in a wok or karai (see Know-how) over a medium-high heat. Coat one fish fillet completely in the batter, then add to the hot oil and fry for 3-4 minutes. Remove with a slotted spoon to drain on kitchen paper. When cool enough to touch, taste the fish for seasoning and adjust the lime/ salt/chilli to your preference, considering the acidity of the chutney or salad you’ll serve alongside (see Know-how).
Finish frying all the fish in the same way. Don’t overcrowd the pan – fry 3-4 pieces at a time. Eat while hot, with a chutney of your choice for dipping.