Chamba-Style Fried Fish Recipe

 
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Chamba-Style Fried Fish
  • Chef: Aditya Bal
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Coated and doused with a range of flavours, fish is deep fried crisp and golden.

Ingredients of Chamba-Style Fried Fish

  • 2 small fresh water fish like trout or carp
  • 1 inch of ginger
  • 3 cloves of garlic
  • 1 small bunch coriander leaves
  • Juice of 1 lime
  • Refined oil to deep fry
  • 1/2 tsp turmeric powder
  • 1 tsp red chilly powder
  • 1 - 2 Tbsp chickpea flour
  • Salt to taste

How to Make Chamba-Style Fried Fish

  • 1.Gut and clean the fish leaving them whole, cut the fish halfway through the fish to the central bone, keep aside.
  • 2.Make a paste of the turmeric, red chilly powder and salt with a little refined oil; rub it into the fish thoroughly.
  • 3.In a mortar and pestle, crush ginger, garlic, salt and coriander leaves into a fine paste. Rub this paste into the fish to coat them well.
  • 4.Put the besan or chickpea flour in a plate and spread evenly, add the fish one at a time, pressing down gently, making sure the fish is well coated in the besan on both sides.
  • 5.Shake of the excess flour gently; repeat the coating process with the second fish. Cover and keep in the fridge for 10 to 15 minutes to allow the coating to set.
  • 6.Heat up the oil in a wok until really hot but not smoking. Add the fish one at a time and deep fry on a high flame till golden brown and crisp on the outside and cooked through on the inside.
  • 7.To check for doneness, pull the flesh away from the bone gently, if it flakes easily, the fish is done.
  • 8.Serve hot with a tomato, cucumber and onion salad and a few wedges of lime.
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