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Basa Pakora with Spiced Potato Wedges & Tomato Salad
Pakoras – aka fried fish parcels of deliciousness – are wonderful with our responsibly-sourced basa. Plate the golden fillets, an Indian street food staple, with spiced fiery spiced wedges and a fresh tomato salad, to balance the flavours.
High protein
9 plants
Low sat fat
Serving size
Ingredients
- 2 egg (Eggs)
- 80g mixed salad leaves
- 1 handful of fresh coriander
- 1 onion
- 200g baby tomatoes
- 4 tbsp chickpea flour (use half) (chickpea flour (100%))
- 4 tbsp cornflour
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 4 x basa fillets (Fish)
- 1 unwaxed lemon
- 4 large potatoes
- 2 tbsp Sri Lankan spice blend (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
Nutritional Information
Calories: 497
Protein: 36g
Carbs: 62g
Fat: 12g
Basa Pakora with Spiced Potato Wedges & Tomato Salad
Pakoras – aka fried fish parcels of deliciousness – are wonderful with our responsibly-sourced basa. Plate the golden fillets, an Indian street food staple, with spiced fiery spiced wedges and a fresh tomato salad, to balance the flavours.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large non-stick frying pan, 2 large bowls, a medium bowl, a grater & a whisk
Get the fries on
- Cut the potatoes into wedges (peel optional). Place onto the lined baking tray and toss with 1 tbsp oil, half the Sri Lankan spice mix and a pinch of salt and pepper
- Roast for 25-30 mins, turning halfway, until soft and golden
Marinate the fish & make the pakora
- Zest and halve the lemon
- In a large bowl, coat the basa in the ginger & garlic paste, lemon zest and a pinch of salt. Set aside to marinate
- In the other large bowl, whisk the eggs until smooth. Add the curry powder, cornflour, the half pack of chickpea flour and the remaining Sri Lankan spice mix. Mix to make a smooth batter. Place the fish into the batter and gently toss to coat
Cook the fish
- Heat the large non-stick frying pan with 1 tbsp oil on medium-high heat. Once hot, add the basa and cook for 5 mins on one side, then flip and cook for a further 5 mins, until cooked through and golden. Cook in batches, if necessary
Build the tomato salad
- Meanwhile, quarter the tomatoes. Finely slice the onion. Roughly chop the coriander
- To the medium bowl, add the salad leaves, tomatoes, onion and coriander. Stir in the juice from half the lemon and a pinch of salt. Toss to combine
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the basa pakoras onto plates, with the spiced fries and tomato salad alongside. Garnish with the remaining lemon, cut into wedges
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