Chamba Fish Fry - HImachali 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. 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.