Subj : Amritsari Tawa Macchi (Pan Fried Crispy Spicy Fish)
To   : All
From : Ben Collver
Date : Fri Sep 27 2024 10:23:37

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Amritsari Tawa Macchi (Indian Pan Fried Fish)
 Categories: Indian, Seafood
      Yield: 1 Batch

      2    Fish fillets (1.2 lb
           -total); up to 3
  1 1/2 tb Fresh lime juice
      1 pn Salt
    1/4 ts Turmeric powder
    1/3 c  Fine semolina; up to 1/2 c,
           -depends on the size of
           -fillets
           Mustard oil; for pan frying,
           -as required
           Chaat Masala; to taste
           -(optional)
           Cilantro; chopped, for
           -serving
           Lime wedges; for serving

MMMMM-------------------MASALA, (SPICY COATING------------------------
      1 tb Mustard oil (or any oil of
           -choice)
      1 md Onion; chopped
      2 cl Garlic
      1    Fresh ginger shoot (2");
           -chopped *
      2    Thai green chillies; up to
           -3, adjust to taste
    3/4 ts Coriander seeds
    1/4 ts Turmeric powder
      1 ts Kasuri methi (dried
           -fenugreek leaves); heaping
    1/3 c  Fresh cilantro leaves;
           -chopped
      2 tb Besan (chickpea flour)
           Salt; to taste

  * The masala is quite gingery because I like it that way. You could
  adjust the quantity as per taste.

  An excellent crispy fish which can be served as an appetizer or main
  dish, serve up with green chutney or salad of choice.

  You could make the 'masala' from the recipe below and use it over any
  kind of fish you like.

  The recipe makes about 3/4 cup of the paste.

  I suggest not using a very watery fish else it will not crisp up.

  Instead of pan frying, you could deep fry or bake the fish.

  Whole pomfret or red snapper, round - belly fish steaks, etc are good
  choices.

  Using a paper towel, pat the fish fillets dry.

  Place them in a plate, squirt fresh lemon juice over the fillets,
  sprinkle salt and rub them with turmeric powder.

  Set aside for 20 to 25 minutes.

  Meanwhile heat up 1 tb mustard oil in a pan on medium heat, add
  chopped onions, garlic & ginger to it. Saute until the onions become
  translucent, about 5 minutes or so. Add the coriander seeds,
  turmeric, green chillies, and kasuri methi to the pan and sauté for
  another 2 to 3 minutes. Let the mixture cool a little bit and tip it
  into a blender. Add cilantro, besan & salt to taste and blend to a
  smooth masala (paste). Avoid adding water, you could add a little bit
  of lime juice if needed.

  Rub this masala on the fish fillets. Place semolina in a wide plate
  and season with a generous pinch of salt.

  In a heavy bottomed pan/skillet (I use my cast iron), heat up mustard
  oil on medium. Nicely coat both sides of the marinated fish fillets
  with semolina. Pan-fry the fillets on low-medium heat turning both
  sides so that the crust is crisp and the fish is done.

  If you have a thick fish fillet you can finish it off in the oven. As
  soon as the fish is done, sprinkle chaat masala on the fillets.

  Garnish with cilantro and serve with sautéed vegetables (like I did)
  or with some steamed rice.

  Recipe by sanjuro

  Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
  amritsari-tawa-macchi---indian-pan-fried-crispy-spicy-fish.txt>

MMMMM

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