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. So check out the step by step pictorial recipe to prepare it.
- 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 fish with salt, turmeric powder & chili powder for 10 minutes.
Then marinate with 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.
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