1 kg (2.2 lb) Fish (steaks / fillets), with or without bones
Salt for seasoning
1/4 cup (50 ml) 1 3/4 fl oz White vinegar (sirka)
2 tsp (6 g) Carom (ajwain) seeds
120 g (4 oz) Gram flour (besan) / Flour (maida)
4 tsp (8 g) Red chilli powder
4 tsp (8 g) Turmeric (haldi) powder
4 tsp (8 g) White pepper (safed mirch) powder
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
4 tbsp (60 ml) 2 fl oz Lemon (nimbu) juice
1 cup (200 ml) 7 oz Vegetable oil
3 tsp (6 g) Chaat masala
Salt for seasoning
1/4 cup (50 ml) 1 3/4 fl oz White vinegar (sirka)
2 tsp (6 g) Carom (ajwain) seeds
120 g (4 oz) Gram flour (besan) / Flour (maida)
4 tsp (8 g) Red chilli powder
4 tsp (8 g) Turmeric (haldi) powder
4 tsp (8 g) White pepper (safed mirch) powder
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
4 tbsp (60 ml) 2 fl oz Lemon (nimbu) juice
1 cup (200 ml) 7 oz Vegetable oil
3 tsp (6 g) Chaat masala
method
1. Clean, wash and dry the fish.
2. Prick each piece of fish with a sharp fork.
3. Marinate the fish with salt and two-thirds of the vinegar and keep aside for 1 - 2 hours.
4. In a bowl, mix the dry ingredients with the ginger and garlic pastes, lemon juice and remaining vinegar and salt. Whisk to a smooth and creamy batter.
5. Coat each piece of fish evenly with the batter.
6. Arrange the fillets / steaks on a flat tray and keep aside for 1 - 2 hours at room temperature.
7. Heat the oil in a heavy-bottomed pan. Shallow fry the fish on medium heat till crisp and golden. Remove and drain the excess oil on kitchen towels and sprinkle chaat masala.
8. Serve hot, garnished with slices of cucumber, tomato and lemon wedges.
2. Prick each piece of fish with a sharp fork.
3. Marinate the fish with salt and two-thirds of the vinegar and keep aside for 1 - 2 hours.
4. In a bowl, mix the dry ingredients with the ginger and garlic pastes, lemon juice and remaining vinegar and salt. Whisk to a smooth and creamy batter.
5. Coat each piece of fish evenly with the batter.
6. Arrange the fillets / steaks on a flat tray and keep aside for 1 - 2 hours at room temperature.
7. Heat the oil in a heavy-bottomed pan. Shallow fry the fish on medium heat till crisp and golden. Remove and drain the excess oil on kitchen towels and sprinkle chaat masala.
8. Serve hot, garnished with slices of cucumber, tomato and lemon wedges.
serving amount
serves: 4 - 5
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