Spicy Fried Fish Platter with Chutney Recipe By Food Fusion

Perfect family meal for everyone. Enjoy this Spicy Fried Fish Platter with a chutney to go with it. #HappyCookingToYou #FoodFusion

Written Recipe: https://bit.ly/39eePso

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Spicy Fried Fish Platter with chutney
Serves 4-5
Recipe in English:

Ingredients:
-Zeera (Cumin seeds) 1 & ½ tbs
-Sabut dhania (Coriander seeds) 2 tbs
-Ajwain (Carom seeds) 1 & ½ tsp
-Namak (Salt) ½ tbs or to taste
-Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
-Haldi powder (Turmeric powder) ½ tbs
-Lal mirch (Red chilli) crushed 1 tbs
-Zarda ka rang (Yellow food color) ¼ tsp
-Baisan (Gram flour) 3 tbs
-Imli pulp (Tamarind pulp) 3 tbs
-Sirka (Vinegar) 1 tbs
-Anda (Egg) 1
-Hari mirch (Green chilli) crushed ½ tbs
-Boneless fish fillets (King fish or fish of your choice) 700g
-Cooking oil for frying
Prepare Tamarind Mint Sauce (Imli Podina Chutney):
-Podina (Mint leaves) 1 Cup
-Hara dhania (Fresh coriander) 1 Cup
-Lehsan (Garlic) 7-8 cloves
-Namak (Salt) 1 tsp or to taste
-Lal mirch (Red chilli) crushed 1 tbs
-Kala namak (Black salt) ¼ tsp
-Imli pulp (Tamarind pulp) ¾ Cup
-Water 3-4 tbs or as required

Directions:
-In a frying pan,add cumin seeds,coriander seeds & dry roast for a minute.
-Add carom seeds & dry roast until fragrant.
-In mortal & pestle,add dry roasted spices & crush coarsely.
-Add salt,red chilli powder,turmeric powder,red chilli crushed,yellow food color,gram flour & mix well.Fry fish masala is ready (for 1 kg fish).
-Can be stored in an airtight jar for up to 1 month.
-In a bowl,add prepared fry fish spice mix,tamarind pulp,vinegar,egg,green chilli & whisk well.
-Add fish fillets and mix well,cover & marinate for 30 minutes.
-In a wok,heat cooking oil & fry marinated fish on medium flame until golden brown.
Prepare Tamarind Mint Sauce (Imli Podina Chutney):
-In a blender jug,add mint leaves,fresh coriander,garlic,salt,red chilli crushed,black salt,tamarind pulp, water & blend well.
-On fried fish pieces,add lemon juice and sprinkle chaat masala.
-Serve fried fish with zeera rice,potato fries/chips,onion rings and prepared tamarind mint sauce.

Recipe in Urdu:

Ajza:
-Zeera (Cumin seeds) 1 & ½ tbs
-Sabut dhania (Coriander seeds) 2 tbs
-Ajwain (Carom seeds) 1 & ½ tsp
-Namak (Salt) ½ tbs or to taste
-Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
-Haldi powder (Turmeric powder) ½ tbs
-Lal mirch (Red chilli) crushed 1 tbs
-Zarda ka rang (Yellow food color) ¼ tsp
-Baisan (Gram flour) 3 tbs
-Imli pulp (Tamarind pulp) 3 tbs
-Sirka (Vinegar) 1 tbs
-Anda (Egg) 1
-Hari mirch (Green chilli) crushed ½ tbs
-Boneless fish fillets (King fish or fish of your choice) 700g
-Cooking oil for frying
Prepare Tamarind Mint Sauce (Imli Podina Chutney):
-Podina (Mint leaves) 1 Cup
-Hara dhania (Fresh coriander) 1 Cup
-Lehsan (Garlic) 7-8 cloves
-Namak (Salt) 1 tsp or to taste
-Lal mirch (Red chilli) crushed 1 tbs
-Kala namak (Black salt) ¼ tsp
-Imli pulp (Tamarind pulp) ¾ Cup
-Water 3-4 tbs or as required

Directions:
-Frying pan mein zeera aur sabut dhania dal ker ek minute kliya dry roast ker lein.
-Ajwain dal ker khushbu anay tak dry roast karein.
-Mortal & pestle mein dry roasted spices dal ker coarsely crush ker lein.
-Namak,lal mirch powder,haldi powder,lal mirch crushed,zarda ka rang aur baisan dal ker ache tarhan mix ker lein.Fry fish masala tayyar hai (for 1 kg fish).
-1 month tak airtight jar mein dal ker store ker saktay han.
-Bowl mein tayyar fry fish spice mix,imli pulp,sirka,anda aur hari mirch dal ker ache tarhan whisk ker lein.
-Fish fillets dal ker ache tarhan mix karein aur 30 minutes kliya marinate ker lein.
-Karahi mein cooking oil garam karein aur marinated fish ko darmiyani ancch per golden brown hunay tak fry ker lein.
Prepare Tamarind Mint Sauce (Imli Podina Chutney):
-Blender jar mein podina,hara dhania,lehsan,namak,lal mirch crushed,kala namak,imli pulp aur pani dal ker ache tarhan blend ker dein.
-Fried fish piece per lemon juice aur chaat masala dal dein.
-Fried fish ko zeera chawal,potato fries/chips,pyaz rings,imli podina chutney ka saath serve karein.