- plenty of sunflower oil, for frying
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 250g prepared squid, body opened out, scored on the inside, then cut into bite-sized pieces, plus the tentacles
From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…
- mango chutney, to serve
For the batter
- 140g gram flour, plus 1 tbsp
- 1 tbsp freeze-dried curry leaf
- ½ tsp fennel seed, bruised in a pestle and mortar
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 1 heaped tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp black mustard seeds (optional)
- 150ml full-fat coconut milk
- 1 thumb-sized piece ginger, finely grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 garlic cloves, crushed
- 1 long, hot green chilli, finely shredded (deseeded if you don't like it too hot)
- ½ bunch spring onions, finely shredded
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
For the coconut yogurt dip
- 100g low-fat Greek-style yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- 2 tbsp coconut milk
- small handful mint leaves, to serve (optional)
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Heat a 5cm depth of oil in a medium, deep saucepan. It’s hot enough for frying when a cube of bread turns brown in the oil in about 30 secs. Heat oven to 200C/180C fan/gas 6. Line a large bowl and a baking tray with kitchen paper, ready to drain the squid.
For the batter, put the flour in a large bowl, add 1⁄2 tsp salt, then stir in the dried spices. using a whisk, gradually work in the coconut milk to make a thick batter. Add the ginger, garlic, chilli and spring onions. Tip in the squid and mix it well to coat – it will feel quite claggy. Mix the yogurt, coconut and mint for the dip, then season with salt.
When the oil is hot enough, drop generous tablespoons of the batter in. Do not fry more than three pakoras at a time, or the oil will lose its sizzle. Fry for 11⁄2 mins, or until golden on one side, then carefully turn the pakoras over with a slotted spoon and cook for another 11⁄2 mins.
When golden all over, lift out, drain on the paper in the bowl, then lift onto the paper on the baking tray and put in the oven to keep warm. Repeat, using up the rest of the batter. When all the pakoras are cooked, put them on a platter, sprinkle with a little salt and reserved mint leaves, if you like, and serve with the dip and mango chutney.