The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fish Pakora with Spiced Fries & Tomato Salsa
Pakoras – aka little fried parcels of deliciousness – are even better when made with responsibly sourced basa. Plate the golden fritters with homemade spiced fries and a fresh tomato salsa. Delish.
High protein
1/3 daily fibre
9 plants
Low sat fat
Serving size
Ingredients
- 4 tbsp chickpea flour (use half) (chickpea flour (100%))
- 1 tbsp Sri Lankan spice blend (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 onion
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lemon
- 2 basa fillets (Fish)
- 1 egg (Eggs)
- 1 handful of fresh coriander
- 2 tbsp cornflour
- 75g seasonal tomatoes
- 20g mixed salad leaves
- 2 large potatoes
Nutritional Information
Calories: 528
Protein: 37g
Carbs: 69g
Fat: 13g
Ingredients
- 4 tbsp chickpea flour (use half) (chickpea flour (100%))
- 1 handful of fresh coriander (use half)
- 1 egg (use half) (Eggs)
- 2 tbsp cornflour
- 75g seasonal tomatoes (use half)
- 20g mixed salad leaves (use half)
- 1 tbsp Sri Lankan spice blend (use half) (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 1 unwaxed lemon (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 basa fillet (Fish)
- 2 large potatoes
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 onion (use a quarter)
Nutritional Information
Calories: 791
Protein: 44g
Carbs: 120g
Fat: 16g
Fish Pakora with Spiced Fries & Tomato Salsa
Pakoras – aka little fried parcels of deliciousness – are even better when made with responsibly sourced basa. Plate the golden fritters with homemade spiced fries and a fresh tomato salsa. Delish.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the potatoes into thin fries (peel optional). Place onto a lined baking tray and toss with 1 tsp oil, half the Sri Lankan spice blend, a pinch of sea salt and black pepper. Bake for 20-25 mins, until soft and golden, turning halfway through.
- Zest half the lemon into a bowl, then slice it in half. Dice the fish into 3cm pieces and place into the bowl. Add the ginger & garlic paste and a pinch of sea salt. Mix to coat and set aside to marinate.
- Make the tomato salsa; quarter the tomatoes. Finely dice half the onion. Roughly chop the coriander. Transfer everything to a small bowl with the juice from half the lemon and a pinch of sea salt. Mix and set aside.
- In another bowl, whisk the egg until smooth. Add the chickpea flour, cornflour, curry powder and remaining Sri Lankan spice blend to the egg. Mix to make a smooth batter. Place the fish into the batter and gently mix to coat.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the battered fish and cook for 5-6 mins, turning occasionally, until cooked through and golden. Cook in batches, if necessary.
- Serve the fish pakora with the spiced fries and mixed salad. Spoon over the tomato salsa and finish with a squeeze of lemon juice (to taste).
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