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.
Ajza:
- 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:
Frying pan mein zeera aur sabut dhania dal ker ek minute kliya dry roast ker lein.
Ajwain dal ker khushbu anay tak dry roast karein.
Mortal & pestle mein dry roasted spices dal ker coarsely crush ker lein.
Namak,lal mirch powder,haldi powder,lal mirch crushed,zarda ka rang aur baisan dal ker ache tarhan mix ker lein.Fry fish masala tayyar hai (for 1 kg fish).
1 month tak airtight jar mein dal ker store ker saktay han.
Bowl mein tayyar fry fish spice mix,imli pulp,sirka,anda aur hari mirch dal ker ache tarhan whisk ker lein.
Fish fillets dal ker ache tarhan mix karein aur 30 minutes kliya marinate ker lein.
Karahi mein cooking oil garam karein aur marinated fish ko darmiyani ancch per golden brown hunay tak fry ker lein.
Prepare Tamarind Mint Sauce (Imli Podina Chutney):
Blender jar mein podina,hara dhania,lehsan,namak,lal mirch crushed,kala namak,imli pulp aur pani dal ker ache tarhan blend ker dein.
Fried fish piece per lemon juice aur chaat masala dal dein.
Fried fish ko zeera chawal,potato fries/chips,pyaz rings,imli podina chutney ka saath serve karein.
