1 kg (2.2 lb) Fish, fillets
For the batter:
1 tbsp (15 ml) Vegetable oil
1 1/2 cups (150 g) 5 oz Gram flour (besan)
1 Egg, lightly beaten
1/4 tsp (3 g) Garlic-ginger (lasan-adrak), crushed
1/2 tsp (1 g) Red chilli powder
1 tsp (3 g) Carom (ajwain) seeds
1 tsp (4 g) Salt
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 - 2 Green chillies, deseeded, chopped
2 tsp (10 ml) Lemon (nimbu) juice
Vegetable oil for deep-frying
a pinch Garam masala
1 1/2 cups (150 g) 5 oz Gram flour (besan)
1 Egg, lightly beaten
1/4 tsp (3 g) Garlic-ginger (lasan-adrak), crushed
1/2 tsp (1 g) Red chilli powder
1 tsp (3 g) Carom (ajwain) seeds
1 tsp (4 g) Salt
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 - 2 Green chillies, deseeded, chopped
2 tsp (10 ml) Lemon (nimbu) juice
Vegetable oil for deep-frying
a pinch Garam masala
method
1. Heat the oil in a wok (kadhai); add gram flour. Stir continuously for 1 minute. Remove from heat and keep aside to cool.
2. When cool, add the remaining ingredients for the batter.
3. Coat the fish fillets with this mixture and keep aside for 20 minutes.
4. Heat the oil and fry the fish until the batter is crisp and the fish is done. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
5. Serve hot, sprinkled with garam masala.
2. When cool, add the remaining ingredients for the batter.
3. Coat the fish fillets with this mixture and keep aside for 20 minutes.
4. Heat the oil and fry the fish until the batter is crisp and the fish is done. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
5. Serve hot, sprinkled with garam masala.
serving amount
serves: 4 - 6
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