Curry Station

I know, I know….it’s been very long since I posted a recipe. If you have as many deadlines and ‘things-to-do’ lists as I have, you would probably be posting sporadically as well 😛

Jokes apart, I had to post a recipe to get my mind off of everything that is going on. I have been working on too many word documents, and I simply had to work on something else! So here is what I made for dinner today. I knew before I started that I was taking a risk with the combination I was making. However, it turned out really well and both the dishes complimented each other. Even though one of the dishes has Indian flavors and the other one does not, they still go along really well! I had never used or even eaten kumquats before so that was completely new too. Now that I know what they taste like I will be buying them more often! I wish they weren’t as expensive though. For those who are not familiar with the fruit, kumquats are little citrus fruits, almost like oranges, but these can be eaten whole, skin and all.  The kumquat salsa was inspired from this recipe.

I have been waiting to make fish pakodas for a really long time. The one thing that kept hindering me from it was the fact that the pakodas have to be deep fried. While it does not really clash with the low-carb diet I have been following, I still wanted to be cooking low calorie food, for hubby’s sake, if not mine!! But I did give into temptation today and as a result of that here is a posting 😉

Without further ado here is the recipe for fish pakoda (fritters) and kumquat salsa.

Kumquat Salsa

Ingredients:

1 cup washed, dried sliced kumquats

1/2 chopped red onion

large fistful of cilantro, chopped

1 tbsp olive oil

cayenne pepper – to taste

red chilli flakes –  a sprinkling

1/2 tsp powdered cumin

1/2 tsp coriander powder

kosher salt – to taste

Method:

Combine all the ingredients. Adjust spices and salt to taste. Let the salsa sit for a while as you make the pakodas so that the flavors blend.

Fish Pakodas

1 lb meaty fish (I used mahi mahi, you can use tuna, swordfish, or any other fish) – cut into chunks

1 1/2 cup besan (chickpea flour), sifted

1 tsp chilli powder

1 tsp coriander powder

1 tsp powdered cumin

1/2 tsp black pepper powder

1 tsp baking powder

a pinch of carom seeds (ajwain)

1 green chilli pepper

1 heaped tsp dried mint

a fistful of cilantro leaves

2 tbspns lemon juice

salt – to taste

water – to make a batter

oil – for deep frying

Method:

In a non-reactive mixing bowl combine all the dry ingredients and mix well. Crush the carom seeds between the palms of your hands as you put it in.

Add the rest of the ingredients and mix again.

Gradually add enough water to make a smooth lump free batter.  The consistency should not be very runny or too thick, it should be of dropping consistency.

Add the fish chunks into the batter and set it aside for 30 mins.

After fish has been sitting for a while, heat oil on medium heat until it is hot, but not smoking. The temperature of the oil is important so that the fish is cooked and yet not burnt. Medium heat is essential, and at the same time it should be hot enough before you drop in the fish.

Slowly add the fish chunks separately, making sure that they don’t overlap.

Turn them once or a few times until they look golden brown.  Remove them onto absorbent paper and serve hot with kumquat salsa and tomato ketchup.

Bon Appetit!