Skip to main content

Bengali Fish Snack - "Fish Pakora"

 


Hello my dear friends,

      Today I came to share with you a Pakora recipe which is also known as ' Pikora'. This is a fried snak originated from Indian subcontinent. So let's start making "Fish Pakora".

Ingredients:-

1. Any white firm deboned Fish Fillet- 600g.(cut into 1- inch cube pieces).

2. Garlic paste- 2 tbsp.

3. Ginger paste- 2 tbsp.

4.  Green chilies- 4(finely chopped).

5. Lemon juice- 2 tbsp.

6. Red chili paste- 3 tbsp.

7. Curry leaves- 20(chopped).

8. Fresh Coriander leaves- 4tbsp(finely chopped).

9. Yogurt-1/2 cup.

10. Carom seeds- 2 tbsp.

11. White sesame seeds- 2tbsp.

12. Salt- To taste.

13. Turmeric powder-1/2tsp.

14. Gram flour- 3 cups.

15. Rice flour-1-1/2cup.

16. Sunflower oil- As required (for deep frying).

Preparation Method:-

Step 1- Take a bowl put fish pieces. Add Turmeric powder,salt,garlic paste, ginger paste,lemon juice and mix well. Set aside for 30 minutes to marinate.

Step 2- Take another bowl, add gram flour, chili paste, coriander leaves, curry leaves,carom seeds, sesame seeds,salt, yogurt and Mix well. Now add 2 cups of water to make a thick batter.

Step 3- Now place a frying pan on medium flame and add sufficient oil into it. 

Step 4- Dip the marinated fish pieces in the batter till well coated. Now slide them into hot oil and deep fry till golden brown. 

Step 5- Once fish pieces will turn onto golden brown in color, take out them and drain on kitchen paper.

Step 6- Now serve hot with Green chutney.

## THANK YOU FRIENDS FOR READING MY RECIPE AND YOUR KIND SUPPORT 🙏♥️



image credit: source, source2

Comments

Last week's top

Kashmiri Special Mutton Recipe - Aab Gosht (Lamb cooked in milk)

  image credit Hello readers,        Today I'm going to share another savory recipe for mutton lovers."Aab Gosht" is one of the most popular dishes in Kashmir food and culture. The Mutton is cooked in milk and spices. Succulent meat that tears right from the bone. Once you have tasted this, you will forget all other Mutton dishes. So let's start! Ingredients:- 1. Mutton/Lamb- 1 kg.(1/2 kg boneless & 1/2 kg with bone). 2. Full cream Milk- 1 litre. 3. Muslin cloth- 1"×1" size. Whole spices:- 1. Whole cinnamon-2( 1inch stick). 2. Black cardamom-2( whole). 3. Green cardamom- 4(whole). 4. Fennel seeds-1/2 tbsp. 5. Black pepper corns- 4-5(whole). 6. Garlic-3(cloves). 7. Salt-1 tsp. 8. Cloves- 5-6(whole). 9. Caraway seeds- 1 tsp(whole). For Gravy:- 1. Onion- 6 medium ( finely sliced). 2. Garlic paste- 2 tsp. 3. Ginger Powder- 2 tsp.(can use ginger paste also). 4. Green chill paste- 2 tsp. 5. Black pepper Powder- 2 tsp. 6. Fennel powder- 1/2 tbsp. 7. Salt- To ta...

My first recipe - Traditional Indian Sweets "Jibhey Gajaa"

Hello readers,       Today I'm going to share my first recipe with you,  before that I will share you the story of this dish, this is a sweet dish and very popular in Odisha (an eastern Indian state on the Bay of Bengal), they devoted this dish to Lord Jagannath (Hindu GOD), the dish named Jibhey Gajaa. This name was given because this sweet dish looks like a tongue (jiv in Bengali), you can keep this sweet in air tight container for long period & don't need refrigerate, so let's start. Ingredients: 1. Flour (250gm) 2. Sugar (500gm) 3. Vegetable oil (250ml)  4. Salt (As needed) 5. Ghee (2 table-spoons) 6. Water (100 ml) 7. Cardamom powder (1/2 table-spoon) Preparation: 1) First take a bowl , give 70% flour in it, add pinch of salt, 1 tea spoon sugar & 2 teaspoon vegetable oil. Stir continuously until mix it properly with spoon, now add some water and make a medium soft dough. 2) Now keep it aside, take a pan keep it on...

Kashmiri pulao

  Hello friends,     I am here today to share with you an another famous delicacy of Kashmir, " Kashmiri Pulao". Before that let me share with few information related to pulao. According food historian K.T Acharya, the Indian epic Mahabharata mentions Pulao is used to refer to a rich dish in ancient Sanskrit, works such as the " Yajnavalkya Smriti". The earliest documented recipe for pilaf comes from the tenth-century. Pulao became standard fare in the middle East and Tanscaucasia over the years with variations and innovations by the Persians. Arabs, Turks and Americans. It was introduced to Israel by Bukhara and Persian Jews. Hope you like the information. So let's start making "Kashmiri Pulao". Ingredients:- 1. Basmati rice- 1 cup. 2. Ghee- 2 tbsp. 3. Rose water- 1tsp. 4. Saffron- 2 pinch. 5. Milk- 3 tbsp(warm). 6. Caraway seeds- 1tsp. 7. Green cardamom- 3-4 pods. 8. Black Cardamom- 2 pods. 9. Cinnamon stick- 1 inch. 10. Cloves- 3(whole). 11. Bay lea...