Ireland AM
Ireland AM

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

Sun, 8 September 2024

Smoked haddock & samphire pakora with coriander, lime yoghurt, and trout roe
Ingredients :
 
  • 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
Coriander yoghurt
  • 150ml Yoghurt 
  • ½ bunch Coriander 
  • 1 Lime 
  • Salt to taste

 

 

Method:
  • 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 .

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