Fish Fry

Fish Fry - a dish I first tried during one of my stays in Yercaud. It was a river fish with so many bones and I had no clue how to eat it. Over the years got to know the difference between a river fish and a sea fish and began to start liking the sea fish - simply because it had less bones to take care of. :) Of course not every fish is suitable for a cutlet for a shallow fry.  Some that I liked are King fish, Cat fish, Barramundi and now Rainbow Trout. So here it comes - a shallow fried Fish Fry.

Ingredients

1. Fish cutlets (we used Rainbow Trout) - 1.5 kg
2. Ginger garlic paste - 1 table spoons
3. Kashmiri chilli powder - 1 tea spoon
4. Black pepper powder - 1/2 tea spoon
5. Curry leaves (finely chopped) - 1 table spoon
6. Corn flour - 2 tea spoons
7. Lemon juice -  2 table spoons
8. Salt - to taste
9. Vegetable oil - 1/2 cup

Method

1. Create a paste with all the ingredients with a little bit of water.
2. Marinade the fish in the paste for about 1 hour.
3. In a wide and deep grill / tava pour any vegetable oil for about enough to cover the entire base for up to 1/2 inch height.
4. After the oil is hot shallow fry the marinaded fish pieces in low flame.
5. Turn after 4 to 5 minutes and cook for another 5 minutes.
6. Rest it on a paper towel to remove excess oil.

Enjoy !!

C

Amritsari Machi - Fish Amritsari

When it comes to fish there are not many North Indian dishes that are available. One such dish that has been stuck to my memory was Fish Amritsari. Have been looking for this dish in a few restaurants around here and haven't found in many. Upon "research" came to know that there are 2 specific ingredients that make this Amritsari - Ajwain seeds (Omam seeds) and Chat Masala. Here comes my version of Amritsari Machi. Talking about fried fish my preference is always a white fish. Became a fan of Barramundi after coming to Australia.

Ingredients

1. Fish fillets (preferably white)
2. Ajwain Seeds
3. Chat Masala
4. Amchur Powder
5. Gram (Besan) Flour
6. Corn Flour
7. Plain Flour (Maida)
8. Rice Flour
9. Salt
10. Red Chilly powder
11. Egg

Method

1. Slice the fish with an inch width and about a few inches in length.
2. Create a mixture of all the dry items. 
3. Take a few table spoons of the dry mixture on a flat plate.
4. Add water slowly in the dry mix and create a paste.
5. Beat 1 egg into the paste and add more water as required to create the batter with necessary consistency.
6. Heat a wok with vegetable oil.
7. Once the oil is hot enough (add a drop of batter in the oil to test) pat a fish slice on the dry mix and dip it in the batter.
8. Drip any excess batter out by lightly brushing it against the bowl.
9. Deep fry the battered fish fillets few at a time until golden brown.

Amritsari Machi Ready!!

Serve hot with a dash of chat masala sprinkled on top and a squeeze of lemon juice.

Enjoy Cooking!!

C