Ngari Aloo Pakora (manipuri Style Fish Pakora)
Ngari Aloo Pakora is a traditional fish pakora dish from the North East Indian state of Manipur. This recipe combines the unique flavors of fermented fish with the crispiness of pakoras, making it a popular snack or appetizer.
Ingredients
- 200g boneless fish fillets, cut into small pieces
- 2 medium potatoes, peeled and thinly sliced
- 1 cup gram flour (besan)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1-2 green chilies, finely chopped
- Handful of fresh coriander leaves, chopped
- Salt to taste
- Oil for deep frying
Instructions
- In a bowl, mix together gram flour, turmeric powder, red chili powder, cumin seeds, ginger-garlic paste, green chilies, coriander leaves, and salt. Add water to make a thick batter.
- Add the fish pieces to the batter and coat them evenly.
- Heat oil in a deep pan for frying.
- Dip the potato slices in the batter and carefully drop them into the hot oil. Fry until they turn golden and crisp. Remove and drain on paper towels.
- Repeat the same process for the fish pieces, frying them until golden and crispy.
- Serve the Ngari Aloo Pakoras hot with mint chutney or tamarind sauce.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 10g
- Carbohydrates
- 15g
- Fat
- 6g
Supplies
Deep pan for frying Mixing bowl Serving platter
Tools
Knife Cutting board Slotted spoon
Serving suggestions
Ngari Aloo Pakoras are best served hot with a side of mint chutney or tamarind sauce.
Tips & tricks
Make sure the oil is hot enough before frying the pakoras to ensure they turn out crispy.
Cost
$10