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Fish Pakora

Fish Pakora



  • TIME:

    30 Minutes


  • 750g tilapia fillets, skinned and boned (cut in to roughly 4cm sized pieces)
  • 280g gram flour
  • 3 finger green ghillies (made into a paste or finely chopped)
  • 3 tbsp white vinegar
  • 2 tbsp ginger and garlic paste
  • 5 tbsp fried fenugreek leaves (crushed)
  • 2 teaspoons carom seeds
  • 1½ tsp salt
  • 1½ tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • Water to bind together the gram flour
  • Oil for deep frying


  • Marinate the fish with the ginger and garlic paste, green chilli paste, carom seeds, salt and white vinegar and leave to one side
  • In a mixing bowl, prepare the batter, add the gram flour into the bowl, followed by the red chilli powder, turmeric powder, coriander powder, garam masala and dried fenugreek
  • Add enough water to form a thick batter (gravy like consistency) and combine all ingredients in the batter well together (use a whisk if preferred)
  • Dip marinated fish pieces into the batter, coat well and deep fry until golden brown
  • Garnish as desired and serve.
Beyond Brilliant Book

Beyond Brilliant

Over 40 fabulous recipes from the kitchens of The Brilliant Restaurant.