Macchi Kohiwada (Deep-fried, batter-coated fish fillets) recipe
ingredients
Deep-fried, batter-coated fish fillets
500 g (1.1 lb) Fish, betki fillets
2 tbsp (30 ml) 1 fl oz Lemon (nimhu) juice
Salt to taste
1/2 tsp (1 g) White pepper (safed mirch) powder
1/2 cup Ginger-garlic (adrak-lasan) paste
1 cup (100 g) 3 1/2 oz Gram flour (besan)
2 tsp (3 g) Cumin (jeera) powder
2 tsp (4 g) Chaat masala
1 tsp (2 g) Garam masala
2 tbsp (30 g) 1 oz Red chilli paste
2 tsp Green chillies, chopped
2 tsp (12 g) Ginger, chopped
1/2 cup (60 g) 2 oz Onions, chopped
l 1/4 cups (250 ml) 8 fl oz Vegetable oil
Water as required
500 g (1.1 lb) Fish, betki fillets
2 tbsp (30 ml) 1 fl oz Lemon (nimhu) juice
Salt to taste
1/2 tsp (1 g) White pepper (safed mirch) powder
1/2 cup Ginger-garlic (adrak-lasan) paste
1 cup (100 g) 3 1/2 oz Gram flour (besan)
2 tsp (3 g) Cumin (jeera) powder
2 tsp (4 g) Chaat masala
1 tsp (2 g) Garam masala
2 tbsp (30 g) 1 oz Red chilli paste
2 tsp Green chillies, chopped
2 tsp (12 g) Ginger, chopped
1/2 cup (60 g) 2 oz Onions, chopped
l 1/4 cups (250 ml) 8 fl oz Vegetable oil
Water as required
method
1. Cut the fish fillets into fish fingers and marinate with
lemon juice, salt, white pepper powder, and ginger-garlic paste. Keep aside for 20 minutes.
2. In a bowl, mix all the other ingredients except the last two. Gradually add water to make a batter of coating consistency.
3. Heat the oil in a wok (kadhai); dip the marinated fish fingers in the batter and deep-fry until crisp and golden brown.
4. Remove, drain the excess oil on absorbent kitchen towels and serve hot.
lemon juice, salt, white pepper powder, and ginger-garlic paste. Keep aside for 20 minutes.
2. In a bowl, mix all the other ingredients except the last two. Gradually add water to make a batter of coating consistency.
3. Heat the oil in a wok (kadhai); dip the marinated fish fingers in the batter and deep-fry until crisp and golden brown.
4. Remove, drain the excess oil on absorbent kitchen towels and serve hot.
serving amount
serves: 4
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more information
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