Canned Fish Pakora

• 1 canned fish tuna salmon or 1 mackerel will do make sure it is in water
• 1/8 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon curry powder
• 1 tablespoon pommegrante seeds
• 1 teaspoon coriander seed
• 1/8 teaspoon salt
• 1 green chilies, either sarranos or 1 jalapeno, chopped
• 1 chopped onion
• 1/4 cup chickpea flour
• 1/4 cup water from the fish and additional water to make the batter
• 1/4 cup vegetable oil (for frying)

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

salmon, red chili powder, turmeric powder, curry powder, pommegrante seeds, coriander seed, salt, green chilies, onion, chickpea flour, water, vegetable oil

Taken from www.food.com/recipe/canned-fish-pakora-522582 (may not work)