This time let’s try frying Fish in Punjabi method. Although Punjabi Fish fry is not as fast as
Koliwada, the main difference being the marinating and the time for Fish to be kept aside before
frying, but taste-wise, this Fish fry is a winner. With a deliciously tangy and aromatic taste arising
out of the use of Mango Powder and the smeared spices. I have used a Rohu Fish for this
recipe but you could practically use any freshwater fish.
Prep Time – 3 hours
Cook Time – 15 mins
Total Time – 3 hours 15 mins
Serves – 4
Ingredients:
Fish ( freshwater ) – 500 gm
Onions – 100 gm
Ginger – 5 gm
Cumin – 1 tsp
Garlic – 3 to 4 flakes
Turmeric – ½ tsp
Chilli powder – 1 tsp
Salt – 1 tsp
Dry Mango Powder – 1 tsp
Garam Masala – ½ tsp
Oil to fry – 50 ml
Method :
1 ) Scale and clean fish and remove bones. Wash well.
2 ) Cut into small fillet size pieces ( approximately 3″ X 2″ size )
3 ) Grind Onions, Ginger, Cumin and Garlic. Mix with turmeric, chilli powder, salt, mango powder
and garam masala and marinate over the fish.
4 ) Set aside the fish for 3 hours.
5 ) Deep fry the fish till crisp and brown. Serve with tamarind or mint chutney
