Fried Tuna Fish Pakoras
|Tuna||3 Can (30 oz), drained|
|Spring onion||1 , roughly chopped|
|Chilies||2 , roughly chopped|
|Garlic||1 Clove (5 gm), roughly chopped|
|Coriander||2 Tablespoon, roughly chopped|
|Ground pepper||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Olive oil||1 Teaspoon|
|Juice of lemon||1 Tablespoon|
|Bread crumbs||5 Tablespoon|
|Salt||1⁄2 Teaspoon (To Taste)|
|Frying oil||5 Tablespoon|
Add all the ingredients but the egg, water and fish into the food processor and run it till the ingredients are finely chopped.
Add the fish and water and process. Scrape the sides and bottom of the processor to move the ingredients around. Give it a taste to check for seasonings, and add more salt at this time if needed.
Add the egg and continue to blend till smooth. The consistency will be that of a thick paste.
In a non-stick pan, bring the oil to temperature on medium-high heat.
Place the fish paste into a plastic resealable bag, cut off one corner (to resemble a piping bag) and pipe the paste into the hot oil, about 1 1/2 inch in diameter. Cook for 2 minutes, till golden brown and flip them over. Once the second side is brown, take them off the pan and drain on paper towels.
Serve with lemon wedges, or as a side with rice and dhal.
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