An authentic granny’s Indian style fried fish features a robust spice blend of chili powder, turmeric, coriander, and cumin, balanced with garam masala for warmth, Aroma, and Essence. The fish is marinated in a mixture of ginger-garlic paste, lemon juice and yogurt or vinegar to tenderize and infuse flavor. After marination, the fish is coated with a combination of gram flour (besan), semolina or rice flour for a crispy, golden crust. Finally, the marinated and coated fish is shallow-fried in hot oil until crisp and golden, yielding a deliciously crunchy exterior and tender interior.

اجزاء:

• 4 fish fillets (~600 g), any firm white fish like tilapia, kingfish, or pomfret
• 1 Tbsp ginger-garlic paste
• 1 tsp red chili powder (adjust to taste)
• 1 چمچ ہلدی پاؤڈر
• 1 چمچ دھنیا پاؤڈر
• 1 چمچ زیرہ پاؤڈر
• ½ tsp garam masala
• 2 Tbsp yogurt
• 1 Tbsp lemon juice
• 1 tsp salt
• 2 Tbsp gram flour (besan)
• 2 Tbsp semolina (rawa) or rice flour
• Oil for frying (vegetable, mustard, or coconut oil)

ہدایات:

Marinade Preparation

1. Clean and pat dry the fish fillets with paper towels to remove excess moisture.
2. In a bowl, whisk together ginger-garlic paste, chili powder, turmeric, coriander, cumin, garam masala, yogurt, and lemon juice until smooth.
3. Add salt and mix well to form a uniform marinade.
4. Coat each fish piece thoroughly in the marinade, ensuring every nook is covered.
5. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.

Coating and Frying

1. On a shallow plate, blend gram flour and semolina (or rice flour) to create the crust mixture.
2. Dredge each marinated fish piece in the flour mixture, pressing gently to adhere.
3. Heat 3–4 Tbsp oil in a heavy-bottomed pan over medium heat until shimmering.
4. Carefully place fish pieces in the pan in a single layer, and fry in batches to avoid overcrowding.
5. Cook each side for 4–5 minutes, or until the coating turns golden brown and crisp.
6. Transfer to paper towels to drain excess oil.
7. Serve immediately with lemon wedges, onion rings, or a sprinkle of fresh cilantro.

Granny’s Authentic Tips

1. Use fresh, firm-fleshed coastal fish like surmai or pomfret for the best texture and flavor.
2. Let the coated fish rest for 10 minutes before frying so the crust sets properly.
3. Add a pinch of ajwain (carom seeds) to the flour mixture for a traditional digestive aid and subtle aroma.
4. Maintain medium heat while frying to cook the fish through without burning the outer layer.
5. Serve straight away, fried fish loses its crispiness as it cools.

مزید ترکیبیں

1. چکن ہانڈی کی آسان ترکیب
2. آلو سموسے کی ترکیب
3. کے ایف سی مسالہ فرائز
4. گریمیس شیک کی ترکیب