Lahori Fish Fry Recipe

Ingredients:
1. 1 kg Japanese thread fin bream; head and guts removed, cleaned well
2. 2 ½ tbsp coriander seeds
3. 1 tbsp ajwain/carrom seeds
4. 1 tsp black salt/kala namak
5. 1 tbsp shahi jeera/caraway seeds
6. 4 garlic cloves
7. Juice of 1 lemon
8. 2 tbsp red chilli flakes (adjust to personal preferences)
9. 1 tsp kasuri methi/dried fenugreek leaves
10. Salt, to season
11. ½ tsp turmeric powder
12. 3 tbsp besan/chickpea flour
13. Vegetable oil, for deep frying


Method:
• Clean and wash the fish; pat dry and place in a bowl.
• Using a mortar and pestle/grinder, coarsely grind coriander seeds, ajwain, black salt and shahi jeera. Add to the fish pieces.
• Using the same mortar and pestle/grinder, crush the garlic cloves and add the lemon juice. Add this also to the fish pieces.
• Add the rest of the spices and mix well to combine.
• Keep aside for at least 1 hour.
• Then add the besan and mix well again.
• Heat enough oil in a deep pan for deep frying and then fry the fish pieces till golden brown.
• Serve warm with a salad.

Note – If you wish to make a batter, then add all the spices to the besan, add enough water to make a batter. Dip the fish pieces in this and deep fry till done. This is a great choice if you are using boneless fish fillets – a spicy sort of fish and chips.

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