Recipe Vortex

1 1/2 cups gram flour or chickpea flour

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp carom seeds (ajwain)

1 tsp red chili powder (optional but desirable)

dash salt

1 tbsp fresh ginger, grated

2 tbsp fresh garlic, grated

2 tbsp lime juice (juice of 1 lime or 1 lemon)

1-2 cups water (slowly add until right consistency)

1 lb./500g deboned filleted fish (any firm white fish), cut into small pieces

coconut oil for frying

In a large, deep, non-metallic bowl, mix together the Bengal gram flour, ginger and garlic pastes, turmeric, coriander and cumin powders, carom seeds, red chili powder, salt to taste, and lime or lemon juice. Mix well to form a thick batter, like that of pancakes.

Gently fold the fish into the batter, making sure to coat each piece well. Allow to marinate for 1 hour.

In a wide, flat pan, heat enough oil to deep fry the fish. You will know the oil is hot enough when you drop in a 1/4 teaspoon of batter and the oil sizzles and the batter ball rises quickly to the top.

When the oil is hot enough, drop in a few pieces of battered fish and fry. Do not overcrowd the pan, as the pakoras will stick to each other. Fry until golden and crisp, 2 to 3 minutes a side. Use a slotted spoon to turn over fish pieces.

When done, gently remove from oil with slotted spoon and drain further on paper towels.

Serve while still piping hot, arranged on a platter. Squeeze lemon juice over the pieces just before serving. Garnish with lime wedges. You can also serve with​ ​​mint-coriander chutney for some extra zing.