Lahori Fish Fry
Ingredients
Ingredients for First Marinade
- Fish 1 kg
- Salt 1 teaspoon
- Chili powder 1 teaspoon heaped or to taste
- Turmeric powder 1/2 teaspoon
- Chili flakes 1 teaspoon
- Cumin seeds 1 teaspoon heaped
- Coriander seeds 2 teaspoon heaped
- Carom seeds (Ajwain) 1 teaspoon heaped
- Fresh Mint 1 tablespoon
- Fresh coriander leaves 1 tablespoon
- Green chilies 1-2
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Lemons 3 big
- Gram flour (Baisan) 3 tablespoons
Ingredients for Second Marinade
- Gram flour (Baisan) 3 tablespoons
- Food color 1/4 teaspoon
- Fenugreek (methi) leaves 1 teaspoon
- Carom seeds (Ajwain) 1/2 teaspoon
- Coriander seeds 2 teaspoon heaped
- Water as needed
Instructions
- Wash fish with tap water. Use room temperature or cold water, but not hot water.
- Apply generous amount of wheat flour and keep aside for 10-15 minutes. This helps to eliminate the fish odour.
- Wash the wheat flour from the fish thoroughly with running water.
- Grind cumin and coriander seeds coarsely and add to a bowl. Do not make a fine powder.
- Grind green chili, mint and fresh coriander to a paste and add to the same bowl.
- Now add ginger paste, garlic paste, lemon juice, salt, chili powder, chili flakes and turmeric powder.
- Lastly add gram flour and mix.
- Apply to the fish pieces.
- Cover and refrigerate over-night or at least 2 hours.
- Next day, prepare the second marinade. For that, in a separate bowl add gram flour, food color, fenugreek, carom seeds and coriander seeds. Add a little water to make a smooth paste.
- Add the marinade to the fish just before frying otherwise keeping it for longer will make the fish meat turn yellow.
- Heat oil in a wok. Fry the fish for at least 7-8 minutes on a medium flame or until well done.
- Serve immediately.