Fish Pakoras With Peach Chutney Recipes

PEACH CHUTNEY

Steps:

• Bring a medium saucepan of water to a boil and fill a large bowl with ice water. Cut a small X in the base of each peach using a paring knife, then add to the boiling water and cook just long enough to loosen the skins, 20 to 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water. Remove and peel off the skins, using a paring knife as needed. Pat dry, then chop the peaches into 1/4-inch pieces, discarding the pits.
• Combine the sugar, vinegar, red onion, raisins, ginger, lemon zest, cinnamon stick, a pinch of salt and 2 tablespoons water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally to dissolve the sugar, 2 to 3 minutes. Stir in the peaches and return to a simmer. Reduce the heat to low; cook, stirring occasionally, until the peaches are tender but still hold their shape and the liquid is syrupy, 30 to 35 minutes. If the chutney seems dry, add more water, 1 teaspoon at a time.
• Let the chutney cool, then transfer to a small jar and refrigerate at least 4 hours or up to 2 weeks.

CANNED FISH PAKORA

Steps:

• First open the can of fish.
• add the rest of the ingredients stirring in between make sure the batter isn't lumpy except for the oil.
• add the oil to a cast iron skillet let it get hot and add teaspoon fills of batter in the hot oil.
• let the pakora turn golden brown and make sure it is well cooked and no runny batter remains in the pakoras.
• when done take a slotted spoon a skimmer works even better.
• Line the plate with paper towel and place the fineshed pakoras on the plate serves with tomato chutney.

INDIAN FISH PAKORAS

Steps:

• Wash the fish with the lemon juice, rinse, pat dry and salt to taste; set aside.
• Mix rest of the ingredients and add enough water to make a thick batter, salt to taste.
• Dip the fish in the batter and fry in batches in medium to high heat until the coating is a deep golden brown and the fish is cooked thoroughly.
• Drain on paper towels, serve with lemon wedges and your choice of garnishes.

PEACH CHUTNEY

Steps:

• In a large skillet, saute onions in oil until tender. Add peaches; cook and stir for 3 minutes. Add sugars, raisins, molasses, salt, pepper, allspice and 5 tablespoons of vinegar; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally. Remove from the heat; stir in lemon juice and remaining vinegar. Serve at room temperature with ham, pork or poultry. Store in the refrigerator for up to 3 weeks.