Named after the city where it originated, this easy fried fish dish is a great appetizer or side dish to complement the main course.
Prep Time: 10 minutes
Ingredients:
- 1 kg fish (any fish with firm, white flesh) cut into medium-thick slices
- 3 tbsps ginger paste
- 3 tbsps garlic paste
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp carom seeds (ajwain)
- 1 tsp chilli powder
- Salt to taste
- Juice of 1 lime
- 1 1/2 cups bengal gram flour
- Oil to shallow fry fish
- Lime wedges
Preparation:
- Mix all the ingredients except the fish and lime wedges, in a large, shallow dish. Form a thick paste.
- Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for 1 hour.
- In a wide, flat pan, heat enough oil to shallow fry the fish till each piece is golden and crisp on both sides.
- Serve hot, arranged in a platter. Squeeze lemon juice over the pieces just before serving. Garnish with lime wedges.
