Imported from Instagram

Indian Fried Fish with Coriander Sauce

Name: Indian Fried Fish with Coriander Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: South Asian
Ingredients: 160 g whiting fillet (Cut into 4–5 pieces); 50 g gram flour; 50 g gluten-free flour (For the batter); 1 tsp carom seeds; bicarbonate of soda (A pinch); 1 lime juice (Use a little for the marinade; reserve a wedge to serve, if desired); 1 tsp ginger-garlic paste; 1 tbsp Kashmiri chili powder (Some is used in the marinade and batter); 1 tsp turmeric powder (The method also calls for a pinch in the batter; source does not specify whether this is additional); salt (To taste; also used in the batter); oil (For frying); 100 g gluten-free flour (For dusting); 1 coriander (Large bunch; leaves, including some to garnish); 0.5 bunch mint; 2 inch piece ginger; 1 tsp garam masala; 100 g yogurt; 2 cloves garlic (For the coriander sauce); 2 tbsp lemon juice (For the coriander sauce); 3 cloves garlic (Listed separately in the source; intended use is not specified)

Recipe by Lochan Nowacki @lochan_nowacki · Instagram

Imported by Blak Rabbit on SeeMeCook

Crispy, spiced whiting pieces are coated in a gram-flour batter and fried until golden. Serve with the accompanying coriander sauce and lemon.

2 servings35 minSouth Asian

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Ingredients

160 g whiting fillet (Cut into 4–5 pieces)
50 g gram flour
50 g gluten-free flour (For the batter)
1 tsp carom seeds
bicarbonate of soda (A pinch)
1 lime juice (Use a little for the marinade; reserve a wedge to serve, if desired)
1 tsp ginger-garlic paste
1 tbsp Kashmiri chili powder (Some is used in the marinade and batter)
1 tsp turmeric powder (The method also calls for a pinch in the batter; source does not specify whether this is additional)
salt (To taste; also used in the batter)
oil (For frying)
100 g gluten-free flour (For dusting)
1 coriander (Large bunch; leaves, including some to garnish)
0.5 bunch mint
2 inch piece ginger
1 tsp garam masala
100 g yogurt
2 cloves garlic (For the coriander sauce)
2 tbsp lemon juice (For the coriander sauce)
3 cloves garlic (Listed separately in the source; intended use is not specified)

Steps

1
Cut the whiting fillet into 4–5 pieces if it has not already been cut.
2
Marinate the fish with turmeric, Kashmiri chili powder, ginger-garlic paste, carom seeds, salt, and a little lime juice.
3
Make the batter by combining the gram flour, 50 g gluten-free flour, salt, bicarbonate of soda, a pinch of turmeric, Kashmiri chili powder, and carom seeds. Add water gradually until the batter reaches a suitable coating consistency; the source does not specify the amount of water.
4
Dust the marinated fish pieces with the 100 g gluten-free flour reserved for dusting.
5
Dip the dusted fish pieces into the batter, coating them.
6
Heat oil for frying to 170°C.
7
Fry the battered fish for 2–3 minutes.
8
Sprinkle coriander leaves over the fried fish.
9
Serve with a lemon wedge and coriander sauce. The source lists coriander, mint, ginger, garam masala, yogurt, garlic, and lemon juice for the sauce, but does not provide instructions for combining them.

Notes

The written method does not explain how to make the coriander sauce, and does not specify the water quantity for the batter or oil quantity for frying. It lists two quantities of garlic (2 cloves and 3 cloves) without assigning a clear use to the latter. The source calls for a lemon wedge at serving; the listed lime is the only citrus with a stated count.