Read 1,000 Indian Recipes Online
Authors: Neelam Batra
2.
In a small food processor or a blender, process together the ginger, garlic, and green chile pepper until minced. Add the oil, cream, lemon juice, mustard seeds, and ajwain seeds and process again to make a smooth paste. Mix into the fish, making sure all steaks are well-coated with the mixture. Cover and refrigerate about 1 hour.
3.
Preheat the broiler. Place the fish in a lightly oiled broiler-safe baking dish and broil 4 to 5 inches from the heating element until the top is lightly browned, about 5 minutes. Turn the pieces over and broil until the other side is lightly browned, about 4 to 5 minutes, or until the thickest part of the fish is opaque when checked with a knife. Transfer to plates, sprinkle the cilantro on top, and serve.
Basic Southern Indian Fried Fish
South Ki Tali-Macchi
Makes 4 to 6 servings
One of the most popular fish-cooking methods in southern India is to dredge it in dry ingredients, then pan-fry it until crispy. Have a fishmonger clean and cut your fish for you. Cook the fish with the skin on one side—it adds to the flavor and visual appeal. Your guests can leave it behind, if they choose.
1
1
⁄
2
to 2 pounds any small firm fish, such as trout, cut on both sides of the center bone, bone discarded, and cut into 3-inch pieces
1 teaspoon salt, or to taste
1
⁄
3
cup rice flour
2 teaspoons cayenne pepper, or to taste
1
⁄
8
teaspoon ground turmeric
1
⁄
8
teaspoon ground asafoetida
1 cup coconut oil or peanut oil for deep-frying
1 tablespoon fresh lemon juice
4 to 6 lemon wedges
1.
Place the fish pieces on a large platter, skin side down. Sprinkle with the salt and marinate about 30 minutes in the refrigerator.
2.
In a flat dish, mix together the rice flour, cayenne pepper, turmeric, and asafoetida. With a paper towel, dry each piece of fish, then dredge it in the rice flour mixture.
3.
Heat the oil in a large nonstick skillet over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a small piece of fish dropped into the hot oil takes 15 to 20 seconds before it rises to the top.
4.
Standing far from the wok (to avoid splattering), add the fish, one piece at a time, adding as many as the wok will hold at one time without crowding, and fry, turning the pieces around with a slotted spatula, until they are crispy and golden, 3 to 5 minutes per batch.
5.
Transfer to a tray lined with paper towels to drain, then transfer to a serving platter. Sprinkle the lemon juice on top, garnish with lemon wedges, and serve.
Pan-Fried Whole Fish with Tomatoes and Kokum
Tamatar-Kokum ki Macchi
Makes 4 to 6 servings
The natural Indian choice of fish in this recipe is pomfret or mackerel, but it can also be made with trout or catfish. Be sure to use a firm fish that will hold its shape and won't fall apart when you turn it in the pan.
Kokum
is a dried sour fruit of the mangosteen-oil tree and is very popular in the western and southern parts of India. If you can't find it, use
Tamarind Paste
instead. Look for
kokum
in Indian markets.
1 medium whole firm fish, such as pomfret, mackerel, trout, or catfish, cleaned, with head and tail intact, washed well and patted dry
1 small onion, coarsely chopped
2 large cloves fresh garlic, peeled
5 quarter-size slices peeled fresh ginger
1 to 3 fresh green chile peppers, such as serrano, stemmed
1 piece dried kokum, coarsely chopped
1 tablespoon ground coriander
1 teaspoon ground fenugreek seeds
1 teaspoon ground cumin
1
⁄
2
teaspoon salt, or to taste
1
⁄
4
teaspoon ground turmeric
1
⁄
8
teaspoon ground asafoetida
1
⁄
4
cup vegetable oil
4 small firm tomatoes, cut into 6 wedges each
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1.
With a knife, make long and deep diagonal cuts, 1
1
⁄
2
inches apart, on both sides of the fish.
2.
In a blender or a food processor, process together the onion, garlic, ginger, green chile peppers, and kokum until smooth. Add the coriander, fenugreek, cumin, salt, turmeric, and asafoetida and process again to make a smooth paste.
3.
Spread the paste generously on the fish, making sure to stuff some into the cuts. Save any leftover paste. Cover and marinate the fish in the refrigerator, at least 2 and up to 4 hours.
4.
Heat the oil in a large nonstick skillet over medium-high heat and very carefully (there will be some splattering, so keep the lid handy) add the fish. Fry, turning once, until golden and flaky, about 5 minutes per side. Transfer to a serving platter. Drain most of the oil, leaving about 1 teaspoon oil in the skillet.
5.
Add any remaining onion paste to the skillet and cook, stirring, 1 minute. Add the tomatoes and cilantro and cook until the tomatoes are slightly soft, about 1 minute. Use to garnish the fish, and serve hot.
Pan-Fried Fish Fillets with Ajwain Seeds
Ajwaini Macchi
Makes 4 to 6 servings
A whiff of thyme greets you with this twice-marinated pan-fried delicacy, which is sold in roadside eateries of New Delhi.
1
1
⁄
2
pounds any firm white fish fillets, such as sea bass, halibut, cod, or swordfish, about 1 inch thick, cut into 3-inch pieces
1 teaspoon salt, or to taste
2 tablespoons fresh lime juice
1
⁄
4
cup chickpea flour
1 tablespoon
Basic Ginger-Garlic Paste
(or store-bought)
3
⁄
4
teaspoon ajwain seeds
1 teaspoon ground paprika
1
⁄
8
teaspoon ground asafoetida
2 tablespoons peanut oil
1 tablespoon mustard oil
5 to 6 scallions, cut into 1-inch diagonal pieces
1 teaspoon
Chaat Masala
(or store-bought)
Lemon wedges
1.
Place the fish in a large non-reactive bowl, add the salt and lime juice, and toss gently to mix. Cover and marinate in the refrigerator 30 to 60 minutes. Drain well.
2.
To the fish, add the chickpea flour, ginger-garlic paste, ajwain seeds, paprika, and asafoetida, and mix, making sure all the pieces are well-coated with the marinade. Cover and marinate at least 2 and up to 4 hours in the refrigerator.
3.
Heat both the oils in a large nonstick skillet over medium-high heat and add the fish pieces very carefully (the oil may splatter). Cook, turning once, until both sides are golden and the fish is just flaky and opaque inside, about 4 minutes per side. Transfer to a platter, sprinkle the scallions and chaat masala on top, garnish with the lemon wedges, and serve.
Pan-Fried Sea Bass with Cilantro-Yogurt Sauce
Bhuni Sea-Bass aur Dahi-Dhania Chutni
Makes 4 to 6 servings
Cilantro adds a delicate citrusy fragrance to this lovely dry-cooked fish, which comes to the table garnished with a spicy yogurt sauce. If you can't find sea bass without skin, remove the skin before proceeding with the recipe, or use any other white fish. Salmon works, too.
1 teaspoon
Chaat Masala
(or store-bought)
1
1
⁄
2
to 2 pounds sea bass, halibut, or any firm white fish fillets, about
3
⁄
4
inch thick, cut into 1-inch pieces
2 tablespoons vegetable oil
1 tablespoon ground black mustard seeds
1
⁄
4
teaspoon ground turmeric
1 cup nonfat plain yogurt, whisked until smooth
2 large bunches fresh cilantro (about 5 ounces each), coarsely chopped
2 to 3 tablespoons fresh lemon juice
8 quarter-size slices peeled fresh ginger
1 to 3 fresh green chile peppers, such as serrano, stemmed
1
⁄
2
teaspoon ground paprika
1 teaspoon salt, or to taste
A few cilantro sprigs
1.
Prepare the chaat masala. Place the fish pieces in a bowl and gently mix in the oil, mustard seeds, and turmeric. Place the yogurt in a separate serving bowl.
2.
Put the cilantro in a food processor or a blender, add the lemon juice, ginger, green chile peppers, paprika, and salt, and process to make a fine purée. Divide the purée into 2 portions. Mix 1 portion into the fish. Cover with plastic wrap and marinate at least 2 and up to 24 hours in the refrigerator. Mix the second portion into the yogurt, along with the chaat masala, to make a saucy chutney. Cover and refrigerate until needed.