PRAWN & COURGETTE PAKORAS

Tasting India
Apart from the occasional Saturday night spent vegging in front of the TV I don't really eat Indian food - I'm more of a takeaway chinese kinda gal anyway. However, my recent trip to Northern India has completely revolutionalised my taste buds. The difference between the anglicised dishes that we have become accustomed to and the authentic traditional recipes is staggering, and as far as I'm concerned the curries that I have enjoyed in England can only be described as 'loosely inspired' by the real thing. There is none of the excessive creamy-ness that always leaves you feeling like you've seriously over done it. Rather, I found myself relishing the fusion of cleverly balanced spices with the exceptionally powerful flavours of fresh tomatoes, aubergines and pumpkins.
I was so excited by this culinary revelation that while I was there I sought out a cooking class so that I could bring the taste of India home with me. I was fortunate enough to come across the most beautiful and inspirational lady named Shashi, who hosts daily cooking classes for 2-4 people in her modest kitchen. We learnt an incredible number of delicious classic dishes, but here is one recipe that stands out as being really easy and mouth-wateringly delectable!

PRAWN & COURGETTE PAKORAS

Pakora is similar to tempura but with an indian twist. This recipe is for prawn and courgette, but these can be substituted for pretty much anything you like, e.g. onion, potato, chicken, cauliflower, mushrooms etc.

Ingredients:
- 150g (approx.) uncooked peeled prawns
- half a courgette (approx.)
- 1 cup chickpea (gram) flour
- half tsp red chilli powder (can be substituted for a fresh green chilli)
- half tsp coriander powder
- 1 big bunch of fresh coriander
- a big pinch of anise (fennel)
- a big pinch of oregano seeds (do not use powder)
- a big pinch of salt
- a big pinch of Garam Masala
- 4 cloves of garlic
- half a thumb of ginger
- 4 cups oil (for frying in - can use any but soya bean/sunflower oil are healthier options)
- half cup water

Heat the oil for frying in a heavy pan.  Grind the garlic and ginger together in pestle and mortar until really well combined (I cheated and blitzed them in the blender!). Put the chickpea flour in a mixing bowl and add all the dry herbs/spices, and chop in the fresh coriander. Slowly add the water bit by bit to the flour and herbs, mixing as you go, using your hand or a fork to aerate the mixture. The final consistency should be fairly runny - like a watery paste. Chop up the courgette into slices (about 1cm thick), and add them and the prawns to the batter. Combine until every piece is completely covered. Add 2 tablespoons of the hot oil from the pan into the batter (this will make the pakora soft). When the oil is hot enough, take a few prawns and slices of courgette (coated in the batter) and carefully drop them into the hot oil. You will know the oil is hot enough when a drop of the batter floats straight to the surface. After about 30 seconds turn the pakora. Keep turning them until both sides are golden brown (about 5 mins), remove from the oil and repeat the process with the rest. Once all done, serve immediately with some fresh mango and/or coriander chutney for dipping. Yum!