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Martha's curried squash, lime & coconut pakoras
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These make a gorgeous canapé or starter before a curry. The coconut and lime pair really well with sweet butternut squash, with a little heat from the chilli.
Makes: approx 15 pakoras
Vegetable oil, to deep fry
125g peeled, deseeded butternut squash, grated (prepared weight)
2 tsp lime pickle, plus extra to serve
½ green chilli, deseeded and finely chopped
1 tsp medium curry powder
Finely grated zest and juice of 1 lime
25g desiccated coconut
50g chickpea (gram) flour
Natural yogurt, to serve
1. Half fill a large saucepan with vegetable oil and set over a medium heat to 180ºC.
2. Meanwhile, in a medium-sized bowl, stir together the grated squash, lime pickle, green chilli, curry powder, lime zest and juice, coconut and chickpea flour until a thick batter forms.
3. Once the oil is up to temperature (if you don’t have a thermometer to check the oil, drop in a small amount of batter. It should sizzle on contact with the oil and take around 30 seconds to colour), carefully drop teaspoon-sized portions of the batter into the oil. Cook for 2-3 minutes, until golden, then remove with a slotted spoon and drain on a plate lined with kitchen paper to absorb any excess oil. Keep adjusting the temperature as you fry, so the oil doesn’t get too hot.
4. Continue to fry the pakoras until all the batter is used up. Serve warm with natural yogurt and extra lime pickle
Typical values per serving:
This recipe was first published in October 2019.