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Indian Fried Fish with Gujarati Dal

  • 4servings

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, C, D
MineralsNatrium, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon ground turmeric (10 ml)

  2. 3/4 teaspoon chilli powder (3 ml)

  3. 2 teaspoons ginger pulp (10 ml)

  4. 1 teaspoon lemon juice (10 ml)

  5. 1 teaspoon ground coriander (10 ml)

  6. 1 teaspoon ground cumin (10 ml)

  7. 1 teaspoon salt (10 ml)

  8. 1/2 teaspoon asafoetida (2 ml)

  9. 4 6 ounce cod or haddock fillets (150-175 g)

  10. 4 tablespoons chickpea flour (besan)

  11. 1 teaspoon rice flour (10 ml)

  12. 3/4 teaspoon salt (3 ml)

  13. 1/2 teaspoon ground turmeric (2 ml)

  14. 1 teaspoon garam masala (10 ml)

  15. vegetable oil, for frying

  16. 1 egg, beaten

  17. 9 ounces yellow lentils (250 g)

  18. 1 teaspoon ground turmeric (5 ml)

  19. 1 1/2 teaspoons jaggery or brown sugar (7 ml)

  20. 1 tablespoon vegetable oil (15 ml)

  21. 2 cloves

  22. 2 green cardamom pods

  23. 1/2 teaspoon cumin seeds (2 ml)

  24. 1/2 teaspoon mustard seeds (2 ml)

  25. 2 bay leaves

  26. 1/2 teaspoon asafoetida (2 ml)

  27. juice of 1/2 lemon

  28. chopped fresh coriander, to taste

Instructions Jump to Ingredients ↑

  1. Combine the ground turmeric, chilli powder, ginger, lemon juice, ground coriander, ground 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 mixture. Set aside for 15 minutes to enable the flavours to penetrate.

  3. Meanwhile combine all the dry ingredients for the coating, and pour the oil for frying into a shallow frying pan – enough 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 hot, shallow fry each piece of fish for 3 minutes on one side. Turn over and fry for another 2 minutes. Drain on absorbent kitchen paper before serving hot. Serve with Gujarati Dal and lime pickle.

  5. Wash yellow lentils in several changes of water. Put in a pan with four times their quantity of water. Add the ground turmeric and boil for 30 minutes until the lentils are mushy. Add the jaggery or brown sugar and a little salt to taste.

  6. In another pan, heat the oil and add the cloves, cardamom pods, cumin seeds, mustard seeds, bay leaves and asafoetida. Reduce the heat. When the seeds begin to crackle pour the mixture over the cooked lentils and stir well.

  7. Stir in the lemon juice and sprinkle with chopped fresh coriander to garnish. Serve with Indian Fried Fish and lime pickle.

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