Lahori Tava Tali Machli
Fish Fry Punjabi Style
Submitted By: Taz
Ingredients:
2 lbs Skinless/Boneless Fish Fillets* (Machli)
½ Cup Oil for frying
Marinade:
4 cloves Fresh Garlic (Leh-sun) - grated into a paste
¼ inch piece Fresh Ginger (Adrak) - grated into a paste
2 tsp Kosher Salt (Namak)
Juice of 2 Lemons (Nimbu Ras)
'Coating':
2 Dried Red Chiles (Lal Mirch) - stems removed and crumbled fine (apx 1 Tbs)
¼ Cup Chickpea Flour (Besan)
¼ Cup Coriander Seed (Dhania Saabut)
2 Tbs Cumin Seed (Jeera)
1 Tbs Rice Flour (Chawal ka Atta)
1 Tbs Dried Fenugreek Leaves (Kasuri Methi)
1 Tbs Turmeric Powder (Haldi)
Garnish:
Chaat Masala
Preparation:
- Wash your fish thoroughly, cut into 2 inch pieces, and place in a medium nonreactive bowl
- Add all of the 'marinade' ingredients to the fish and toss to thoroughly coat - Cover and place in the refrigerator for a minimum 30 minutes (up to 1 hour)
- Place the coriander and cumin seed in a mortar and pestle, or clean coffee grinder and grind into a very coarse mix (you want it 'broken' NOT powdered)
- Transfer the coarsely ground coriander/cumin to a medium bowl and add the remaining 'coating' ingredients and mix well
- After the fish has marinated for the desired time, add the 'coating' and mix to thoroughly coat (you can add a tiny bit of water if needed but this should make a VERY thick paste)
- Heat oil in a deep skillet, tava, or kadahi over medium heat until a pinch of flour sizzles (350-375ºF)
- Once oil is hot, gently slide the fish into the pan (don't over crowd! Fry in batches if necessary) and allow to fry for 3-4 minutes (turning as necessary) or until cooked through and golden brown on all sides
- Transfer to absorbent paper and immediately sprinkle with chaat masala - Repeat as necessary until all of the fish has been cooked
- Serve hot as an appetizer along with chutney(s) of choice 'on its own', or as part of any North Indian/Punjabi meal
*
Truly any type of fish works but I suggest a mild flavored variety like tilapia, cod, bass, haddock,
halibut, snapper, or trout
