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. 

Sardine Fish Fry

          Try this yummy, spicy and tangy fish fry for an exciting light meal along with a bowl of soup and some salad. You need nothing else. It is a complete satisfying meal in itself. So indulge in this pure bliss anytime you crave for something simple and a hassle free meal. Besides, it can also be served as an appetizer / snack along with some homemade chutney. So check out the step by step pictorial recipe to prepare it. 

• 3 sardine fish, cleaned
• coriander leaves to garnish
• oil to shallow fry
• sliced onion, tomatoes, lime & fresh chilies to serve

Marination -

• 2" ginger
• 2-3 garlic cloves
• 1 small onion
• 1-2 green chilies
• handful of coriander stems
• 2 tbsp. fried peanuts
• 1 tsp. lime juice
• 1 tbsp. red chili powder
• salt to taste

          Blend all the mentioned ingredients for the marinade. Generously rub it all over the fish pieces and refrigerate for 2-3 hours.

          Heat 2 tbsp. of oil and shallow fry the sardines on both sides till done. Transfer to a serving plate and garnish with coriander leaves. Serve along with sliced onion, tomatoes. lime & fresh chilies.

           

                                  Generously rub it all over fish & refrigerate for 2-3 hours.

                             Heat 2 tbsp. of oil & shallow fry sardines on both sides till done. 

                        Garnish with coriander leaves. Serve with sliced onion, tomatoes, lime
                         wedges & fresh chilies.