Masala Machchi
Golden Crispy Fish Salad is a delightful dish that combines perfectly fried cod fillets with a refreshing cucumber and tomato salad. Marinated in zesty lime juice and coated in a flavorful batter infused with ginger, turmeric, and garam masala, the fish fillets are fried to a beautiful crispiness. Topped with a sprinkle of chaat masala powder, the fillets are served atop a colorful salad drizzled with a tangy lime dressing. This recipe is a delightful blend of crunchy textures and vibrant flavors, making it a perfect dish for a light and satisfying meal.
— Constant Cookbook
Ingredients
- 4 cod
- 1 tbsp lime juice
- pinch salt
- 1 tbsp ginger
- ½ tsp turmeric
- ½ tsp red chilli powder
- ¼ tsp garam masala
- ½ tsp mango
- ½ tsp ajwain seeds
- 100g/4½oz chickpea or gram flour
- 1 tbsp corn flour
- 1 drop orange
- 120ml/4¼fl oz sparkling water
- in a wok to deep fry oil
- 1 tsp chaat masala
- 1 small cucumber
- 2 medium tomatoes, sliced
- ½ medium red onion
- 10 sprigs of coriander
- sea salt
- pinch freshly ground black pepper or red chilli powder
- 1 tsp lime juice
- ½ tsp salad oil or olive oil
Instructions
- Marinate the fish with lime juice and salt and keep aside for 20 minutes.
- Mix all the batter ingredients in a bowl until it's a smooth, runny liquid. with the sparkling water.
- Wipe the fish with kitchen paper or towel to remove excess moisture.
- Marinate the fish in the batter for further ten minutes.
- Heat oil in the wok and fry the fillets over medium heat until crisp.
- Remove, place on kitchen towel and sprinkle with chaat masala powder.
- To make the salad mix all the salad ingredients together.
- Mix the dressing ingredients together, and toss the salad in the dressing.
- Serve the crisp fried fish on the salad.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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