Fish pakoras with peach chutney

Serve these spiced fish fritters with a fruity chutney made from tinned peaches.

  • Preparation Time5 mins
  • Cooking Time30 mins
  • DifficultyEasy

For the pakoras

120g chickpea flour
1 tbsp garam masala
1 tsp paprika
3g fenugreek leaves
Pinch of salt and freshly ground pepper
60g natural yoghurt
60ml water
4 tbsp grapeseed oil
1 (230g) salmon fillet, cut into 5cm pieces
Peach chutney, recipe follows

For the peach chutney

450g tinned peaches
2 tbsp peach syrup
20g chopped red onion
10g chopped chives
1 green chilli, minced
1 tsp mango powder
2 tsp ground cumin
Pinch of salt
For the pakoras:
1) Put the flour, garam masala, paprika, fenugreek, salt and pepper into a bowl and whisk to combine. Add the yoghurt and water and mix well to make a smooth batter, the consistency of pancake batter.

2) Heat a large non-stick skillet over a medium-high heat and add the oil. When it is hot begin to dip the fish cubes into the batter and then carefully place them in the hot oil. Fry until they are golden on all sides and the fish is cooked through, about 3 minutes. Serve with peach chutney.

For the peach chutney:
1) Put all the ingredients into a blender and pulse until the peaches are finely chopped.

2) The chutney will keep in a glass jar in the refrigerator for up to one week.

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Other recipes with chickpea

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