Ingredients

600g haddock, cut into 2.5 cm pieces
1l vegetable oil
400g cornflour
2 tbsp ground turmeric
2 tbsp Kashmiri red chilli powder
A generous pinch of chaat masala, to garnish
200g pea shoots, to garnish
A pinch of caster sugar
A pinch of sea salt
FOR THE PICKLED SHALLOTS
200g banana shallots, thinly sliced into rings
200ml pickling liquor
FOR THE MUSTARD MARINADE
1 tsp caraway seeds
1 tsp onion seeds
1 tsp fennel seeds
100ml mustard oil
2 green chillies, finely chopped
2 tbsp ginger & garlic paste
Caster sugar, to taste
Sea salt, to taste
FOR THE PEA PURÉE
500g frozen petit pois, defrosted
FOR THE PICKLING LIQUOR (MAKES 1L)
500ml white wine vinegar
500g caster sugar
2 star anise
1 cinnamon stick
4 cloves
2 fresh Indian bay leaves
FOR THE GINGER AND GARLIC PASTE (MAKES 1KG)
500 g (1 lb 2 oz) fresh ginger root, peeled and roughly chopped
500 g (1 lb 2 oz) garlic cloves, peeled
100–200 ml (3 ½ –7 fl oz) vegetable oil
Amritsari fish pakoras are a popular street-food dish in the state of Punjab, in the north of India. They usually comprise of spiced fish coated in chickpea flour and fried street-side, then served with chutneys. Any fish can be used – such as cod or pollock – but in this case we use haddock. The addition of spiced peas and picked onions could almost make you feel like you’re eating fish and chips. Almost…

Instructions

1.To make the pickled shallots, steep the shallots in the pickling liquor for 1–2 hours at room temperature, then keep in the fridge until needed.
2.To make the marinade, toast the caraway, onion and fennel seeds in a dry frying pan over a gentle heat for 30 seconds or so until they become fragrant, then set aside to cool.
3.Transfer to a bowl then add the mustard oil, green chillies and ginger and garlic paste. Season to taste with sugar and salt, mix together then turn the fish in the marinade until it is completely coated. Cover and set aside in the refrigerator.
4.To make the pea purée, put the peas in a blender and blitz until you have a smooth, thick consistency, adding a little water if necessary.
5.To cook the fish, pour the oil in a heavy-based saucepan, and heat until it is about 180°C. The oil is hot enough when a cube of bread sizzles when dropped into it.
6.Combine the cornflour, turmeric and chilli powder together in a bowl, and season with sugar and salt. Lightly dust the fish in the seasoned cornflour and carefully place into the hot oil, piece by piece.
7.Cook for a couple of minutes until the fish pieces turn golden brown. Remove the fish from the oil and drain on kitchen paper.
8.Just before serving, sprinkle the fish with chaat masala, garnish with the pickled shallots and pea shoots and serve with the pea purée and pickled shallots.
9.
10.FOR THE PICKLING LIQUOR
11.Put all the ingredients in a heavy-based saucepan over a low heat and stir occasionally until all the sugar dissolves. Remove from the heat and set aside to cool before decanting into a sterilised jar. Store in the fridge until required.
12.
13.FOR THE GARLIC AND GINGER PASTE
14.Blitz the ginger and garlic in a blender, gradually adding enough oil to make a smooth paste.
15.Store in a sterilised jar in the refrigerator. This will keep for up to 2 weeks. You can also store the paste in a freeze-proof container, in the freezer.

KRICKET: An Indian-inspired Cookbook by Will Bowlby, published by Hardie Grant, £26.