Fish n Okra Fritters

Get over fish n chips. Here’s an exquisite Indian twist to this overtly popular British dish. Fish n okra pakoda or fritters is a crispy appetizer marinated with Indian spices like turmeric, cumin and served with sesame chutney. Created exclusively by Executive Sous Chef Tanuj Bahuguna from Kochi Marriott Hotel for his father, this dish is something all dads would love munching on a lazy Sunday afternoon.


180 gms fish – filleted and cut into pieces of desired size

80 gm okra – washed, cleaned and cut

For marination

1 tbsp lemon juice

1 tsp salt

For batter

200 gm gram flour

50 gm rice flour


1 tsp red chilli powder

½ tsp turmeric

½ tsp crushed cumin

1 tsp salt

Oil for deep frying

Chaat masala


Marinate the fish in lemon juice and salt for 15 minutes. Wash and place in a colander. Keep the okra in a separate bowl. Make a thick batter with water, flour, red chilli powder, cumin, turmeric, salt and rice flour. Coat the fish and okra with the batter and deep fry. Sprinkle chaat masala and serve hot with sesame chutney.

Til (sesame) chutney


200 gm sesame seeds

Handful of coriander leaves

2-3 garlic pods (optional)

1 lemon (juice)

1 green chilli

Salt to taste


Dry roast the sesame seeds in a pan on a moderate flame for 4-5 minutes. Grind to a fine paste with coriander leaves, garlic, lemon juice and green chilli. Add salt and serve with the fritters.

Happy Father’s Day!

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