Start by draining the peeled new potatoes and mashing them in a bowl until smooth. In the same bowl, mix in the curry powder, gram flour, finely chopped red onion, minced green chili, and chopped coriander. Season generously with salt.

Take your boneless smoked haddock fillets and slice them into bite-sized pieces. Gently fold the haddock into the prepared batter, ensuring that the pieces are well-coated.

Preheat your air fryer to 200°C (390°F). This will ensure that your pakoras start cooking immediately.

Scoop out small portions of the batter-haddock mixture and shape them into fritters or balls, about the size of a golf ball.

Place the formed pakoras into the air fryer basket in a single layer. Lightly brush or spray them with olive oil and cook for about 12-15 minutes, shaking halfway through.

While your pakoras are air frying, prepare the mint yoghurt dip by combining natural yoghurt, chopped mint, and a squeeze of lemon juice in a bowl.

Once the pakoras are golden and crispy, carefully remove them and serve hot alongside the mint yoghurt dip.