Home Cooking Column - By Barbara Collins

This is a recipe from Saffron Indian Restaurant in Derry. It’s a great starter, but you can add rice, salad and naan bread to make it a main. Use cod or any firm white fish like pollack or haddock. Gram flour is chickpea flour and is readily available. It gives a lovely nutty flavour. 


1 lb cod fillets
4 oz gram/chickpea flour
4 fl oz water
½ tsp salt
½ tsp chilli powder (more if you like it spicy)
½ tsp garam masala
½ tsp turmeric powder
2 tsp soy sauce
20 fl oz cooking oil for frying


Cut the fish fillets – so they are roughly 2 inches long and roughly ½ inch wide. Sieve the gram flour into a mixing bowl. Mix the flour, water, salt, chilli powder, garam masala, turmeric powder, and soy sauce well to form a thickish paste. Heat the oil to a high temperature in a wok or deep frying pan.  Lower the heat and leave it for a further 3 to 4 minutes.  Dip a fish piece into the paste and place it in the hot oil.  After a few seconds the fish pakoras will float to the top of the oil. Deep fry each side of the pakora until it is golden orange.  This will usually take about 4 minutes each side. Fry a few at a time and drain them on kitchen paper.

Serve with mango chutney and mint dip.


Contact Barbara @thegoodchinaset or on [email protected]

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