Lahori Fish

Lahori fish is a great way to enjoy fish fillets of any sort, although the dish lends itself well to king fish (or seer fish), tuna, bhetki, and red snapper. In a Bengali meal, Lahori Fish goes well with khichuri or dal and rice, and is a real treat for those rainy days. Lahori fish masalas are commonly available in supermarkets, and our recipe is a rather simple alternative to those who want the authentic taste prepared from scratch. This dish is very popular in the Jama Masjid area in Delhi and of course, in Lahore, and is a recipe that can be traced back to the Mughal regime that influenced the cuisine in these regions.  Try this preparation if you are in a hurry and would like to serve fried fish that is truly unique.

Serving Size: 6-8 persons

Ingredients:

King Fish - 1 kg, cut in 3-4 inch pieces

For the paste:

Grind finely:

Whole Black Pepper - 1/4 tsp

Whole Dry Red Chilli - 8

Aamchur (dried mango powder) - 1/2 tsp

Cloves (laung or lobongo)- 4

Cinnamon (Dalchini)- 1 inch

Tej Pata (Bay Leaf) - 2 small

Turmeric powder - 1/4 tsp

Fennel (Saunf or Mouri) - 1/2 tsp

Ajwain (Carom) - 1/4 tsp

Dry tamarind - 1 tsp

Grind roughly:

Coriander Seeds - 3 tsp

Cumin Seeds - 1/2 tsp

Other ingredients:

Lime juice - 2 tbsp

Water - 1 tbsp

Besan or Gram Flour - 2 tsp

White Oil - 4 tbsp

Enough oil is required to slow fry the fish. Once fried, the fish are drained well and put aside.

Preparing:

1. Grind the first ten ingredients (except coriander and cumin seeds) to a fine powder. Then add the coriander and cumin seeds into the powder and grind these coarsely. 

2. Make a paste of the ground ingredients in a small bowl using the lime juice and 1 tbsp water. The paste should be thick and semi-solid.

3. Coat the fish pieces thoroughly with the paste masala. Keep at room temperature for at least 30 minutes.

Cooking procedure:

1. In a flat bottom pan, heat 4 tbsp white oil to smoking, reduce the heat.

2. To the fish pieces, sprinkle 2 tsp of flour turning the pieces over to coat both sides.

3. Fry the fish on low heat, approximately 2-3 minutes each side. The fish should be browned well.

4. Drain the oil and keep fish on a plate. Sprinkle with fresh lime juice before serving

Serving Suggestions: