Ingredients:
- Sabut dhania (Coriander seeds) 2 tbs
- Zeera (Cumin seeds) 2 tbs
- Methi dana (Fenugreek seeds) ¼ tsp
- Saunf (Fennel seeds) 1 tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Chaat masala 1 tsp
- Haldi powder (Turmeric powder) 1 tsp
- Baisan (Gram flour) roasted 2 tbs
- Whole fish (Mushka) clean 750g (3 pieces)
- Cooking oil for frying
Prepare Imli Tamatar ki Chutney:
- Tamatar (Tomatoes) 3 medium
- Podina (Mint leaves) handful
- Hari mirch (Green chillies) 6-7
- Adrak (Ginger) 1-inch piece
- Zeera (Cumin seeds) ½ tsp
- Kala namak (Black salt) ¼ tsp
- Gur (Jaggery) 1 & ½ tbs
- Namak (Salt) ¼ tsp or to taste
- Imli pulp (Tamarind pulp) ½ Cup
Directions:
In a spice mixer,add coriander seeds,cumin seeds,fenugreek seeds,fennel seeds & grind to make powder.
Add salt,red chilli powder,chaat masala,turmeric powder and gram flour,grind well & set aside.
Make an incision on the dorsal side of fish with the help of a sharp knife & make cuts into the flesh of the fish on both sides.
Sprinkle prepared spice mix inside and all over the fish & rub evenly (reserve remaining for later use) and let it rest for 10-15 minutes.
Option # 1: Shallow Frying
In a wok,heat cooking oil and fry fish on low flame from both sides until golden brown & crispy.
Option # 2: BBQ Grill
Grill the fish on burning charcoal until golden brown,basting with cooking oil and sprinkle prepared spice mix.
Prepare Imli Tamatar ki Chutney:
In a blender jug,add tomatoes,mint leaves,green chillies,ginger,cumin seeds,black salt, jaggery,salt,tamarind pulp & blend well.
Garnish with lemon slice and sprinkle chaat masala.
Serve Balochi fried fish with imli tamatar ki chutney!
Ajza:
- Sabut dhania (Coriander seeds) 2 tbs
- Zeera (Cumin seeds) 2 tbs
- Methi dana (Fenugreek seeds) ¼ tsp
- Saunf (Fennel seeds) 1 tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Chaat masala 1 tsp
- Haldi powder (Turmeric powder) 1 tsp
- Baisan (Gram flour) roasted 2 tbs
- Whole fish (Mushka) clean 750g (3 pieces)
- Cooking oil for frying
Prepare Imli Tamatar ki Chutney:
- Tamatar (Tomatoes) 3 medium
- Podina (Mint leaves) handful
- Hari mirch (Green chillies) 6-7
- Adrak (Ginger) 1-inch piece
- Zeera (Cumin seeds) ½ tsp
- Kala namak (Black salt) ¼ tsp
- Gur (Jaggery) 1 & ½ tbs
- Namak (Salt) ¼ tsp or to taste
- Imli pulp (Tamarind pulp) ½ Cup
Directions:
Spice mixer mein sabut dhania,zeera,methi dana aur saunf dal dein aur grind ker ka powder tayyar ker lein.
Namak,lal mirch powder,chaat masala,haldi powder aur baisan dal ker ache tarhan grind ker lein & side per rakh dein.
Machli ka dorsal side aur dono sides per sharp kinfe ki madad sa cut laga lein.
Machli ka ander aur upper tayyar spice mix chirak ker evenly rub ker lein (reserve remaining for later use) aur 10-15 minutes kliya rest dein.
Option # 1: Shallow Frying
Karahi mein cooking oil garam karein aur halki ancch per dono sides sa golden brown & crispy ho janay tak fry ker lein.
Option # 2: BBQ Grill
Machli ko jaltay hoye koyla per golden brown ho janay tak grill ker lein,beech beech mein cooking oil lagatay rahein aur tayyar spice mix chirak dein.
Prepare Imli Tamatar ki Chutney:
Blender jug mein tamatar,podina,hari mirchein,adrak,zeera,kala namak,gur,namak aur imli pulp dal ker ache tarhan blend ker lein.
Lemon slices sa garnish ker lein aur chaat masala chirak dein.
Balochi fried fish ko imli tamatar ki chutney ka saath serve karein.
