Balti Fried Fish recipe
information
Both freshwater and sea fish are widely eaten in Pakistan. The coastal city of Karachi is particularly famous for its delicious seafood.
ingredients
675 g (1 1/2 lb) white cod fillet
1 onion, sliced
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) salt
5 ml (1 tsp) garlic pulp
5 ml (1 tsp) crushed dried red chillies
7.5 ml (1 1/2 tsp) garam masala
30 ml (2 tbsp) chopped fresh coriander
2 tomatoes
30 ml (2 tbsp) cornflour
150 ml (1/4 pint) 2/3 cup corn oil
apricot chutney and paratha (optional), to serve
1 onion, sliced
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) salt
5 ml (1 tsp) garlic pulp
5 ml (1 tsp) crushed dried red chillies
7.5 ml (1 1/2 tsp) garam masala
30 ml (2 tbsp) chopped fresh coriander
2 tomatoes
30 ml (2 tbsp) cornflour
150 ml (1/4 pint) 2/3 cup corn oil
apricot chutney and paratha (optional), to serve
method
1. Skin the fish and cut it into small cubes. Place in a bowl and chill in the refrigerator.
2. In a bowl mix together the onion, lemon juice, salt, garlic pulp, crushed red chillies, garam masala and chopped coriander. Set aside.
3. Place the tomatoes in boiling water for a few seconds. Remove with a slotted spoon and peel off the skins. Roughly chop the tomatoes and add to the onion mixture.
4. Transfer the onion mixture to a food processor or blender and process for about 30 seconds.
5. Remove the fish from the refrigerator and add the onion mixture from the food processor or blender. Mix thoroughly.
6. Add the cornflour and mix thoroughly again until the fish pieces are well coated.
7. Heat the oil in a preheated wok or frying pan. Lower the heat slightly and add the fish pieces, a few at a time. Cook, turning them gently with a slotted spoon, for about 5 minutes or until lightly browned.
8. Remove the fish with a slotted spoon and drain on kitchen paper. Keep warm while you cook the remaining fish pieces in the same way.
9. Serve immediately with apricot chutney and paratha, if liked.
2. In a bowl mix together the onion, lemon juice, salt, garlic pulp, crushed red chillies, garam masala and chopped coriander. Set aside.
3. Place the tomatoes in boiling water for a few seconds. Remove with a slotted spoon and peel off the skins. Roughly chop the tomatoes and add to the onion mixture.
4. Transfer the onion mixture to a food processor or blender and process for about 30 seconds.
5. Remove the fish from the refrigerator and add the onion mixture from the food processor or blender. Mix thoroughly.
6. Add the cornflour and mix thoroughly again until the fish pieces are well coated.
7. Heat the oil in a preheated wok or frying pan. Lower the heat slightly and add the fish pieces, a few at a time. Cook, turning them gently with a slotted spoon, for about 5 minutes or until lightly browned.
8. Remove the fish with a slotted spoon and drain on kitchen paper. Keep warm while you cook the remaining fish pieces in the same way.
9. Serve immediately with apricot chutney and paratha, if liked.
serving amount
serves 4 - 6
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