Featured post

Thursday, 14 December 2017

Fish Fry - HImachali (Chamba) Style


          This is a simple and yummy fish fry from the regions of Chamba in Himachal Pradesh. It is coated with a paste made of ginger, garlic, green chilies and a handful of coriander leaves. It is then deep fried to a crispy golden colour. It is traditionally served with chukh, which is a Himachali chutney made of dry red chilies.







  • 2 sardine fish
  • 1 tsp. lime juice
  • 1/4 tsp. salt
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1" ginger
  • 2-3 garlic cloves
  • handful of coriander leaves
  • 2 green chilies
  • 1 cup gram flour 
  • oil to deep fry






        Grind the ginger, garlic, coriander leaves and green chilies into a smooth paste. Keep aside.   Marinate the fish with salt, lime juice, turmeric powder and red chili powder for 10 minutes.

          Then marinate with the ginger-garlic paste for another 10 minutes. Coat with the gram flour and deep fry in hot oil till light golden in colour. 

          Drain on a kitchen towel and serve with salad and a drizzle of lime juice. 




                   Marinate the fish with salt, turmeric powder & chili powder for 10 minutes.



                         Then marinate with the ginger-garlic paste for another 10 minutes. 



                               Coat with the gram flour.




                                Deep fry in hot oil till light golden in colour. 






                               Drain on a kitchen towel.



                               Serve with salad and a drizzle of lime juice. 












Related Posts Plugin for WordPress, Blogger...