Spicy Pan Fried Fish (Vimal's)
Chatpati Tali Machli
This dish is quite simple to make and can be used as a starter or as main meal. You do have to plan it a day in advance though. Serves 6
6 boneless pieces (portions) of a white fish or salmon fillet or other good fish of your choice. Pengasius cat fish is quite good, available from Bangladeshi/Indian grocery shops in UK.
3 tbsp. white wine vinegar (or lemon juice)
1 tbsp. oil
1 level tsp. chilli powder (adjust to taste)
Salt to taste
4 large cloves of garlic, peeled and crushed or finely grated
1/2 tsp. turmeric (optional)
Fish coating mix*:
5-6 tbsp. whole-wheat or chapatti flour (you can use coarse corn meal or polenta instead)
1 tsp. cumin seeds
1 level tsp. chilli powder
1/2-1 tsp. salt, as per taste
Oil for pan frying
Lemon/lime wedges for garnish
*You can experiment with other spice mixes in place of salt, chillies and cumin seeds.
Cut fish into 2 inch cubes.
Marinate fish overnight, or at least for a few hours, in a mix of vinegar, oil, chilli powder, salt and garlic. Leave in the fridge, in an airtight container.
Place all fish coating ingredients on a plate and mix well.
Heat 1-2 tbsp. oil in a non-stick frying pan (you may add more later, as and when necessary).
Dip each fish piece in the coating mix, one by one, covering all sides well.
Shallow fry on all sides, until fish is cooked and the coating is nicely crisp on all side.
Serve hot, with chilli oil or green Mango Chutney and lemon wedges.
You can serve it as part of a main meal, with salad and rice or with any vegetables of your choice.