Punjabi-style Spiced Fish Fry

Ingredients

In this Punjabi adaptation of the Greek dish Bakaliaros, we replace the traditional cod fish with a locally available fish variety, such as Rohu or Catla, commonly used in Punjabi cuisine. The marinade is also modified to incorporate Punjabi spices like garam masala, turmeric, and red chili powder, giving the dish a distinct Punjabi flavor profile. Additionally, the fish can be either grilled or fried, as per personal preference. We alse have the original recipe for Bakaliaros, so you can check it out.

• 500g (1.1 lb) fish fillets (Rohu or Catla) 500g (1.1 lb) fish fillets (Rohu or Catla)
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon garam masala 1 tablespoon garam masala
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• Vegetable oil for frying or grilling Vegetable oil for frying or grilling
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well to form a smooth marinade.
2. 2.
   Add the fish fillets to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to penetrate the fish.
3. 3.
   Heat vegetable oil in a frying pan or preheat a grill.
4. 4.
   If frying, carefully place the marinated fish fillets in the hot oil and fry until golden brown and crispy on both sides. Drain excess oil on a paper towel.
5. 5.
   If grilling, place the marinated fish fillets on a preheated grill and cook for about 5-6 minutes on each side, or until the fish is cooked through and has grill marks.
6. 6.
   Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any unpleasant odor. If using frozen fish, thaw it completely before marinating.
• Yogurt — Use thick and creamy yogurt for a rich marinade. If the yogurt is watery, strain it through a cheesecloth to remove excess moisture.

Tips & Tricks

• For an extra smoky flavor, you can add a teaspoon of smoked paprika to the marinade.
• If grilling, brush the fish fillets with a little oil before placing them on the grill to prevent sticking.
• Serve the Tandoori Machli with mint chutney and lemon wedges for a refreshing and tangy accompaniment.
• If you prefer a spicier version, increase the amount of red chili powder according to your taste.
• To make the dish healthier, you can bake the marinated fish fillets in a preheated oven at 200°C (400°F) for about 15-20 minutes instead of frying or grilling.

Serving advice

Serve the Tandoori Machli as a starter or appetizer with mint chutney and lemon wedges. It can also be enjoyed as a main course accompanied by naan bread or steamed rice.

Presentation advice

Arrange the crispy Tandoori Machli fillets on a platter, garnished with fresh coriander leaves. Serve it with a side of mint chutney and lemon wedges for an appealing presentation.