Spicy Fried Fish Platter with Chutney

recipe

INGREDIENTS

Cumin seeds 1½ tbsp

Coriander seeds 2 tbsp

Carom seeds 1 ½ tsp

Salt ½ tbsp or to taste

Red chilli powder 1½ tbsp or to taste

Turmeric powder ½ tbsp

Red chilli crushed 1 tbsp

Yellow food colour ¼ tsp

Gram flour 3 tbsp

Tamarind pulp 3 tbsp

Vinegar 1 tbsp

Egg 1

Green chilli (crushed) ½ tbsp

King fish (Boneless fish fillets) 700g

Cooking oil for frying

Prepare Tamarind Mint Sauce:

Mint leaves 1 cup

Fresh coriander 1 cup

Garlic 7-8 cloves

Salt 1 tsp or to taste

Red chilli (crushed) 1 tbsp

Black salt ¼ tsp

Tamarind pulp ¾ cup

Water 3-4 tbsp or as required

METHOD

In a frying pan, add cumin seeds, coriander seeds and dry roast for a minute. Add carom seeds & dry roast until fragrant.

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

Add salt, red chilli powder, turmeric powder, red chilli crushed, yellow food colour, gram flour and 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 and whisk well.

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

In a wok, heat cooking oil and 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 and 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.

Courtesy: Food Fusion (Recipe by Kanwal Mohsin)