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Spicy Fried Fish Platter with Chutney

Perfect family meal, enjoy this Spicy Fried Fish Platter with a chutney to go with it. #HappyCookingToYou #FoodFusion

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Ingredients:

  • Zeera (Cumin seeds) 1 & ½ tbs
  • Sabut dhania (Coriander seeds) 2 tbs
  • Ajwain (Carom seeds) 1 & ½ tsp
  • Namak (Salt) ½ tbs or to taste
  • Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
  • Haldi powder (Turmeric powder) ½ tbs
  • Lal mirch (Red chilli) crushed 1 tbs
  • Zarda ka rang (Yellow food color) ¼ tsp
  • Baisan (Gram flour) 3 tbs
  • Imli pulp (Tamarind pulp) 3 tbs
  • Sirka (Vinegar) 1 tbs
  • Anda (Egg) 1
  • Hari mirch (Green chilli) crushed ½ tbs
  • Boneless fish fillets (King fish) 700g
  • Cooking oil for frying

Prepare Tamarind Mint Sauce (Imli Podina Chutney):

  • Podina (Mint leaves) 1 Cup
  • Hara dhania (Fresh coriander) 1 Cup
  • Lehsan (Garlic) 7-8 cloves
  • Namak (Salt) 1 tsp or to taste
  • Lal mirch (Red chilli) crushed 1 tbs
  • Kala namak (Black salt) ¼ tsp
  • Imli pulp (Tamarind pulp) ¾ Cup
  • Water 3-4 tbs or as required

Directions:

In a frying pan,add cumin seeds,coriander seeds & dry roast for a minute.

Add carom seeds & dry roast until fragrant.

In mortal & pestle,add dry roasted spices & crush coarsely.

Add salt,red chilli powder,turmeric powder,red chilli crushed,yellow food color,gram flour & mix well.Fry fish masala is ready (for 1 kg fish).

Can be stored in an airtight jar for up to 1 month.

In a bowl,add prepared fry fish spice mix,tamarind pulp,vinegar,egg,green chilli & whisk well.

Add fish fillets and mix well,cover & marinate for 30 minutes.

In a wok,heat cooking oil & fry marinated fish on medium flame until golden brown.

Prepare Tamarind Mint Sauce (Imli Podina Chutney):

In a blender jug,add mint leaves,fresh coriander,garlic,salt,red chilli crushed,black salt,tamarind pulp, water & blend well.

On fried fish pieces,add lemon juice and sprinkle chaat masala.

Serve fried fish with zeera rice,potato fries/chips,onion rings and prepared tamarind mint sauce.

Recipe By: Kanwal Mohsin

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