Whether on a biking trip or attending an official event, my quest for delicious and satisfying Fish Fry pieces never ends. I especially crave a crispy Rui Mach Fry with just the right amount of batter, giving a juicy and crunchy kick. I have enjoyed this freshwater fish many times during my bike ride to Tawang. The taste of the tasty fish fry I devoured deep inside Kaziranga National Park, en route to Arunachal Pradesh, still lingers on my taste buds. Rohu, also called Indian Carp, has a delicate flavour and pairs well with strong, bold spices. I prefer using plenty of Kashmiri Chillies along with other spices and adding a splash of liquid seasoning for a bold Umami flavor.
Prep Time: 20 minutes
Cook Time: 5 to 10 minutes
Serves: 3
Ingredients:
Rohu Fish – 500 gm ( cut into slices )
Oil – 50 ml
Kashmiri Chillies – 10 gm
Ginger – a small pod
Garlic – 5 to 6 flakes
Mustard seeds – a pinch
Cumin – a pinch
Cloves – 2 to 3
Peppercorns – 1/2 tsp
Cinnamon – a small piece
Tamarind – 10 gm
Onion – 1 small
Vinegar – 20 ml
Liquid seasoning – a few drops
Salt – to taste
Instructions:
1 ) Wash and scale the fish slices if needed. Wash again in vinegar.
2 ) Grind the onion along with the spices. Add salt and mix well. Set aside.
3 ) Make tamarind pulp and add to the ground spices.
4 ) Smear the fish with the ground paste and keep it in the refrigerator for 10 minutes.
5 ) Heat oil and shallow fry. Serve hot.
Fish Fry served at Western Lodge, Kaziranga National Park
