Indian Fish Pakoras

• 1 lb boneless white-fleshed fish, cut into chunks
• lemon juice, enough to wash fish with
• salt
• 3/4 cup garbanzo flour
• 2 tablespoons cilantro leaves, finely chopped
• 1 -4 green chili, chopped & (seeded if you like)
• 2 cloves garlic, minced
• 2 teaspoons ginger, minced
• 1 1/2 teaspoons red chili powder, indian style
• 1/2 teaspoon turmeric
• 1 teaspoon cumin seed, roasted and ground to a powder
• oil (for deep frying, as much as you need)
• lemons or lime wedge (optional)
• chopped onion (optional)
• chopped tomato (optional)
• tamarind chutney (optional)
• mint-cilantro chutney (optional)

1. Wash the fish with the lemon juice, rinse, pat dry and salt to taste; set aside.
2. Mix rest of the ingredients and add enough water to make a thick batter, salt to taste.
3. 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.
4. Drain on paper towels, serve with lemon wedges and your choice of garnishes.

whitefleshed, lemon juice, salt, garbanzo flour, cilantro, green chili, garlic, ginger, red chili powder, turmeric, cumin, oil, lemons, onion, tomato, tamarind, mintcilantro

Taken from www.food.com/recipe/indian-fish-pakoras-69084 (may not work)