Akaroa Salmon Pakoras
Pakoras are small Indian Fritters served as snacks or appetizers
They fit into New Zealand’s love of fritters, serve simply with a dipping Raita.
(Yogurt accompaniment)
300 gms Fresh Akaroa Salmon Fillet
250mls water
150 gms all purpose flour
5 gms (1 even teaspoon) Baking powder
5 gms (1 teaspoon) salt
3 gms (small teaspoon) cumin seeds
5gms (1 teaspoon) freshly grated ginger
1 pinch turmeric
1 small or ½ red onion
10 mls light oil such as canola
Cut the salmon into small dice, about finger thickness
Mix together the water, salt, flour and baking powder to make a batter.
Dice the onion, heat a small pan, add the oil, fry the onions along with the
cumin, ginger, and turmeric, throw in the diced salmon and fry only a few
seconds, take off heat and cool a few minutes, add to the batter.
To cook and serve, shallow fry small dessert spoons full of the mix until well
coloured on each side.
Place on draining kitchen paper to remove excess oil.
Smaller teaspoon potions make a very good appetizer.
Make a simple dipping sauce by mixing in a couple of tablespoons of freshly
chopped mint and some diced cucumber to ½ cup of natural yogurt along with
1 teaspoon of honey. Various versions of this can be made to suit such as using coriander in place of mint etc.
Other tomato-based salsas go well also
