Smoked Salmon Pakoras
Ingredients:
Pakoras:
1/4 lb. smoked salmon, thinly sliced
2 potatoes, boiled, peeled, diced
1 zucchini, finely grated
1 carrot, finely grated
1 red pepper, seeded and finely chopped
1 cup cooked white beans or chickpeas
1 jalapeno pepper, seeded and finely chopped
1 tbsp. finely chopped fresh ginger
1 egg
1 cup bread crumbs
salt and pepper to taste
1 tbsp. Sami's Curry Powder or Madras Curry Powder
2 tbsp. olive oil
Tamarind Coulis:
1 lb. dried tamarind
6 cups water
6 tbsp. honey
1 tbsp. ground cumin
1 tbsp. balsamic vinegar
1 tsp. cayenne pepper
salt and pepper to taste
Method: 1. To prepare the Tamarind Coulis, place the tamarind in a mixing bowl and cover with water. Soak for 1 hour.
2. Using your hands, press tamarind through strainer, reserving liquid in a saucepan. Discard pulp.
3. Add honey, cumin, balsamic vinegar, cayenne pepper and salt to the tamarind liquid. Bring to a boil, then remove from heat immediately.
4. Cool mixture to room temperature. Tamarind Coulis can be refrigerated for up to 6 weeks and used for salads and marinades.
Method: 1. To prepare the Pakoras, preheat the oven to 350F degrees.
2. In a large mixing bowl, combine all Pakora ingredients except for olive oil. Gently fold until well mixed.
3. With your hands, form small round patties into desired size.
4. Heat it over medium-high heat in a skillet and sauté pakoras until both sides are golden, one to two minutes a side. Transfer pakoras to oven and bake for 10 minutes. Serve hot with Tamarind Coulis.
