Smoked haddock & samphire pakora with coriander, lime yoghurt, and trout roe

Sun, 8 September 2024

• 2 Onions 
• 50g smoked haddock diced ( pinned and skinned) 
• 150g Gram Flour 
• 20g Rice Flour 
• a pinch of Turmeric 
• 25g Samphire 
• 1 tsp Red Chilli powder 
• Coriander powder -1/2 tsp
• Salt to taste
• 4 tsps Water 
• Trout roe – 1unit
• Oil for deep frying

• 150ml Yoghurt 
• ½ bunch Coriander 
• 1 Lime 
• Salt to taste

• Take a bowl to mix all the ingredients and the ingredients has to be just mixed and not to be over worked.
• Heat oil in a pot and fry the pakoras until crispy golden brown.
• For the lime yoghurt , finely chop fresh coriander , fold them into yoghurt, add a zest of lime and ½ juice.
• For plating – in a plate apply yoghurt on the bottom and add the crunchy pakoras on top, with some trout roe .