Indian Fried Fish With Gujarati Dal Recipe

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Servings: 4

Ingredients

Cost per serving $3.47 view details
  • 1 tsp grnd turmeric (10 ml)
  • 3/4 tsp chilli pwdr (3 ml)
  • 2 tsp ginger pulp (10 ml)
  • 1 tsp lemon juice (10 ml)
  • 1 tsp grnd coriander (10 ml)
  • 1 tsp grnd cumin (10 ml)
  • 1 tsp salt (10 ml)
  • 1/2 tsp asafoetida (optional) (2 ml)
  • 4 x 6 ounce cod or possibly haddock fillets (150-175 g) Coating for Indian Fried Fish
  • 4 Tbsp. chickpea flour (besan)
  • 1 tsp rice flour (10 ml)
  • 3/4 tsp salt (3 ml)
  • 1/2 tsp grnd turmeric (2 ml)
  • 1 tsp garam masala (10 ml) vegetable oil, for frying
  • 1 x egg, beaten Gujarati Dal
  • 9 ounce yellow lentils (250 g)
  • 1 tsp grnd turmeric (5 ml)
  • 1 1/2 tsp jaggery or possibly brown sugar (7 ml)
  • 1 Tbsp. vegetable oil (15 ml)
  • 2 x cloves
  • 2 x green cardamom pods
  • 1/2 tsp cumin seeds (2 ml)
  • 1/2 tsp mustard seeds (2 ml)
  • 2 x bay leaves
  • 1/2 tsp asafoetida (2 ml)
  • 1 x juice of 1/2 lemon minced fresh coriander, to taste

Directions

  1. Combine the grnd turmeric, chilli pwdr, ginger, lemon juice, grnd coriander, grnd cumin, salt and asafoteida together in a small bowl.
  2. Dry the fish on absorbent kitchen paper and smear both sides of each piece with the blended spice mix. Set aside for 15 min to enable the flavours to penetrate.
  3. Coating for Indian Fried Fish:Meanwhile combine all the dry ingredients for the coating, and pour the oil for frying into a shallow frying pan - sufficient to cover the base of the pan.
  4. Heat the oil. Take each fish fillet, dip it into the beaten egg and then coat with the spiced flour. When the oil is warm, shallow fry each piece of fish for 3 min on one side. Turn over and fry for another 2 min. Drain on absorbent kitchen paper before serving warm. Serve with Gujarati Dal and lime pickle.
  5. Gujarati Dal:Wash yellow lentils in several changes of water. Put in a pan with four times their quantity of water. Add in the grnd turmeric and boil for 30 min till the lentils are mushy. Add in the jaggery or possibly brown sugar and a little salt to taste.
  6. In another pan, heat the oil and add in the cloves, cardamom pods, cumin seeds, mustard seeds, bay leaves and asafoetida. Reduce the heat. When the seeds begin to crackle pour the mix over the cooked lentils and stir well.
  7. Stir in the lemon juice and sprinkle with minced fresh coriander to garnish. Serve with Indian Fried Fish and lime pickle.
  8. Courtesy of Meena Pathak, Meena Pathak's Indian Cooking For Family and Friends

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Nutrition Facts

Amount Per Serving %DV
Serving Size 265g
Recipe makes 4 servings
Calories 454  
Calories from Fat 65 14%
Total Fat 7.31g 9%
Saturated Fat 1.07g 4%
Trans Fat 0.09g  
Cholesterol 120mg 40%
Sodium 1148mg 48%
Potassium 1454mg 42%
Total Carbs 45.89g 12%
Dietary Fiber 21.0g 70%
Sugars 3.35g 2%
Protein 49.95g 80%
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