During winters the consumption of fish in my family tends to increase because of the availability of fresh and good quality fish since we live no way close to a coastal region.People residing in coastal area have an edge of having constant supply of fresh sea food throughout the year.Its not that fish is not consumed during summers,but then one really has to make efforts in procuring fresh produce,or else no other option is left then buying a frozen stuff. Rohu fish fry is a dish made from rohu fish which is a river fish found in northern ,central and eastern India.In India it is mainly consumed in the states of Bihar,Uttar Pradesh,Oddisha,west Bengal and Assam.It is prepared in fried form as well as in curry.Fried fish in itself is very delicious to have either as an appetizer or in the form of a meal combined with certain accompaniments.Let us quickly move to the recipe to see how I have prepared and served it.
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- 500 gm Rohu fish (1/2 “thick pieces with bone)
- 1/2 cup chick pea flour /besan
- 1 tbsp rice flour
- 1″ ginger piece
- 7-8 garlic cloves
- 1/2 tsp black pepper corn
- 6-7 green chilies
- 1 star anise (phool chakri)
- Juice of one lemon
- salt to taste
- Roasted cumin powder and black salt mixture
- 1 tbsp oil +oil for frying( I have used mustard oil for frying)
- Wash and pat dry fish pieces.
- Grind ginger,garlic,green chilies,black peppercorn and star anise into a smooth paste.
- In a mixing bow mix together besan and rice flour.
- Add in the ground ginger,garlic,green chilly,black pepper and star anise paste,juice of lemon,1 tbsp oil and prepare a thick paste by adding little water.
- Mix in salt according to taste.
- Coat fish pieces into the prepared paste and leave for 1/2 to 1 hour to marinate.
- Heat oil in a skillet and fry fish pieces till golden and the outer layer turns crispy on medium to high flame.
- Serve hot sprinkled with roasted cumin powder and black salt mixture (optional) as an appetizer or in the form of meal accompanied by rice /pulav and some vegetable of your choice.I have served along with aromatic vegetable pulav and blanched spinach tossed in butter and garlic seasoned with salt and lime juice on the side.
Tips & Tweaks:
- Coat fish pieces evenly and thinly in the marinade mixture or remove excess marinade coating before frying for a better taste.
- Fish other then rohu can also be used .
Enjoy!!!………………………………………and Happy Cooking!!!