Staub Cast Iron 5.75-qt Coq au Vin Cocotte - Dark Blue

Ingredients

 

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

Nutritional information

Calories: 325kcalCarbohydrates: 19gProtein: 10gFat: 35gSaturated Fat: 6gCholesterol: 26mgSodium: 735mgPotassium: 293mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 9mgCalcium: 67mgIron: 4mg
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 6 people

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!
    Zucchini pakora with ahi tuna

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