Fish pakoras with peach chutney Recipe | Food Network UK

Ingredients

• For the pakoras
• 120g chickpea flour
• 1 tbsp garam masala
• 1 tsp paprika
• 3g fenugreek leaves
• Pinch of salt and freshly ground pepper
• 60g natural yoghurt
• 60ml water
• 4 tbsp grapeseed oil
• 1 (230g) salmon fillet, cut into 5cm pieces
• Peach chutney, recipe follows
• For the peach chutney
• 450g tinned peaches
• 2 tbsp peach syrup
• 20g chopped red onion
• 10g chopped chives
• 1 green chilli, minced
• 1 tsp mango powder
• 2 tsp ground cumin
• Pinch of salt