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.

Ngari Aloo Pakora (manipuri Style Fish Pakora)

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

  1. 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.
  2. Add the fish pieces to the batter and coat them evenly.
  3. Heat oil in a deep pan for frying.
  4. 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.
  5. Repeat the same process for the fish pieces, frying them until golden and crispy.
  6. 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