Tuna, Zucchini Pakora, Curry, Finger Lime
Pakora
- 1 cup shredded zucchini
- 1/2 cup shredded carrots
- 2 tbsp tandoori spice or ras al hanout
- 1/2 cup garbanzo flour
- 1/3 cup rice flour
- 4 tbsp sparkling water
- 1/4 tsp baking powder
- 1 tsp curry powder
- 1 tsp salt
Curry Mayo
- 2 tbsp curry powder
- 1 cup mayo
- 1/2 lime
- 1 salt to taste
Garnish
- 1/4 cup coconut julienne
- 3 tbsp chives
Tuna
- 6 oz tuna sliced thin (think half the thickness of sashimi)
- 2 tbsp curry/turmeric oil
- salt
- 1/4 lime juiced
- 4 each finger lime
Curry Oil
- 1 cup vegetable oil
- 1 tbsp curry powder
- 1 tsp tumeric powder
- 1/2 tsp salt
For the Pakora
- Place both flours in a bowl with spices, salt, and baking powder. Add zucchini and carrots to the batter. With a whisk add in the water until a smooth batter is formed. In a small sauce pot heat oil for frying to 325 degrees. With a small spoon or mini ice cream scoop place batter into the frying oil. Fry for 2-3 minutes flipping the pakora half way through. Strain out the pakora onto a paper towel and season immediately with salt. Continue in batches to keep the pakoras warm until your out of batter.
For the Curry Mayo
- Place all the ingredients in a bowl and stir with a whisk until well combined. Adjust seasoning if need be. Place in a squirt bottle
Curry oil
- Place all the ingredients into a small pot except for the salt. Bring to a light simmer and then turn the heat off. Add the salt and allow to cool to room temperature. Set aside until ready to use.
To Finish
- Take your tuna slices and drizzle with curry/turmeric oil. Squeeze lime juice over the top of the tuna. Then season lightly with salt. Then take pakoras a dozen or so at a time and place one slice of tuna on top of each pakora. Then add a dollop of curry mayo. Add finger-lime "caviar" , a sliver of young coconut, and finish with a chive "stick". Serve and enjoy this hot and cold appetizer!
