My Indian Kitchen, Preparing Delicious Indian Meals Without Fear or Fuss by Hari Nayak includes recipes like Crispy Masala Fish Fingers Macchi Kae Pakorae; Marinated Roast Leg of Lamb Raan Masaledar; and Potato and Onion Fritters Aloo aur Pyaz kae Pakora.
Macchi Kae Pakorae
Prep time: 20 minutes
Cook time: 15 minutes
Here is an Indian version of pub-style fried fish. Buy the freshest fish available and be sure to use clean oil for deep-frying. I like to use cod for this recipe. Other suitable fish for this recipe are tilapia, snapper, halibut, sea bass, whiting and sea bream. Serve with Plum Tomato Chutney with Mustard Seeds (page 38 of the book) and a glass of chilled ale for a delicious cocktail snack.
1. Wash and clean the fish strips and pat dry on paper towels. Combine the lemon juice, 1/2 teaspoon of salt and coriander in a bowl. Add the fish strips and let marinate for 1 hour in the refrigerator. Remove the fish from the marinade and place on paper towels to remove any excess liquid.
2. Stir the flour and water together in a medium bowl until completely smooth. Add the ginger, garlic, cumin seeds, Asian chili powder or cayenne pepper and mint leaves.
3. Heat 2 inches of oil in a kadhai, small wok or large saucepan over medium heat to 325 degrees F (160 degrees C) on a deep-fry or candy thermometer. To gauge the temperature of the oil without a thermometer, drop a piece of bread about 1-inch (2.5-cm) square into the oil, turning the piece of bread often as the oil heats up. When the oil reaches 325 degrees F (160 degrees C), the bread will begin to brown quickly and turn golden brown all over—like a crouton—in about 40 seconds. Dip the fish fingers into the flour mixture to evenly coat, and deep-fry until golden brown and crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Transfer to a serving dish and serve hot with lemon wedges.
This page created October 2011
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