Ingredients
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(preferable singhara or any round fish)- 500 gms Fish Darne
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50 gms Ginger paste
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2 tsp Ajwain
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2 nos Green chilliessmall
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2tsp Red chilly powder
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1tsp Jeera powder
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1 1/2 cup Besan (gram flour)
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1no Eggs
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2 tbsp Fresh coriander
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to sprinkle Chaat masala
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to taste Salt
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1 no Lemon
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50 gms Garlic paste
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1 tsp Heeng (asafoetida)
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2tsp Turmeric
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1tsp Kasoori methi (dried)
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1tbsp Mustard powder
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1/2 cup Water
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1/2 cup Cornflour
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for frying Oil
Directions
This fish is made in Mustard oil, but for the healthier option, I have added the mustard powder in the recipe and fried the fish with healthier and lighter Oil.
Steps
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1
Done
|
Marinate the fish with salt, lemon, ginger paste, and garlic paste. Leave aside for 15 mins. |
|
2
Done
|
Separately take besan and cornflour in a paraat and add all the spices and salt. Chaat masala is to be used only to sprinkle over the fried fish. |
|
3
Done
|
Make a well and break an egg mix in gently and add little water. Add chopped green chilies and freshly chopped coriander. Make a thick marinade. |
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4
Done
|
Heat oil in a Kadai and when medium hot, dip the shighara in the marinade and deep fry in oil. Take out when half cooked and let it rest for 5 mins. Finish all the fish pieces in the same process. |
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5
Done
|
Now heat the oil again and fry them again to get a crisper outside with light brown color. |
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6
Done
|
Take out on an absorbent paper and sprinkle with chaat masala. |
