Sindhi Masala Fish
Dry fried spiced fish
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Heat
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Serves
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Dietary Info
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Prep 5 mins
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Cook 10 mins
Flaky white fish encased in a dry spice crust
Hari says
Sindh is a region that sits on the eastern boarder of Pakistan and this fish dish is a real favourite from that area. Traditionally it's cooked with the Palla fish which is a river fish that is sadly running dangerously low in these parts. This is also the national fish of Bangladesh.
Make sure you choose fish that is meaty and chunky so it holds together when it is fried. I like to use a chunky white fish such as haddock or plaice because they really soak up the flavours from the dry masala spice mix. Once it's cooked you get a wonderful spicy coating on the outside and delicious soft flaky fish inside.
For a really special meal you can even try it with some mushy peas!
- Ingredients
- Method
- 1 tbsp coriander seeds
- 2 tsp fennel seeds
- 2 garlic cloves
- 2 tbsp plain flour
- 1 tbsp turmeric powder
- 1 tsp chilli powder
- 2 tsp garam masala
- 1 tsp salt
- 4 large white fish fillets, plaice, haddock or cobbler are good
- Rapeseed oil to fry
Method
- Crush the coriander seeds, fennel seeds and garlic cloves in a pestle and mortar then empty into a bowl.
- Mix in the flour, turmeric, chilli powder, garam masala and salt.
- Place the fish fillets into the masala mix and coated them then set to one side.
- In a large deep frying pan, add enough vegetable oil so it's about 5cm deep to fry the fish.
- Gently heat the oil and test whether it’s ready by dropping a small bit of the masala mixture into the oil, if it fizzes and turns brown in a few seconds the oil is ready.
- Very gently slip in a couple of fish fillets and cook for around 4–5 minutes, gently turning them over until cooked through and they have turned a wonderful yellow colour.
- Drain on some kitchen paper.
N.B. Alternatively you can pan fry the fish until it's just cooked and crisp on the outside.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 90 |
| Fat (g) | 1.6 |
| of which saturates (g) | 0.2 |
| Carbohydrates (g) | 4.0 |
| of which sugars (g) | 0.1 |
| Fibre (g) | 0.2 |
| Protein (g) | 18 |
| Salt (mg) | 0.88 |
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Comments
Comments (4)
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Hari Ghotra
Hi Shafik Glad you approve of this one - great way to enjoy fish and chips with a bit of spice! Thanks Hari
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Hari Ghotra
Hi Dan I can't see the wood for the trees sometimes - Thanks so much. All amended. Hari -
dan
you don't seem to have used the flour!
shafik
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