Crispy, golden fillets that are bursting with flavour and guaranteed to transport you straight to the shores of Balochistan.
Perfectly fried fish, the outside crispy and golden brown, while the inside is tender and flaky. It’s a seafood lover’s dream come true!
Balochi Fried Fish is all about bold, aromatic spices that pack a punch without being overly spicy (i.e. hot). We’re talking about a blend of cumin, coriander, turmeric, and chilli powder, along with a squeeze of tangy lemon juice for that perfect balance of flavours.
Making Balochi Fried Fish is a breeze. Simply coat your fish fillets in a mixture of spices and let them marinate for a bit to soak up all that delicious flavour. Then, it’s time to get frying! Heat up some oil in a pan until it’s nice and hot, then fry your fish until it’s crispy and golden on both sides.
Serve up your Balochi Fried Fish with some fresh lemon wedges and a side of mint chutney for dipping, and you’ve got yourself a meal that’s sure to impress even the pickiest of eaters.
Balochi Fried Fish
Course: MainCuisine: PakistaniDifficulty: Easy5
servings15
minutes10
minutes25
minutesIngredients
- Marinade
1 kg boneless white fish
¾ tsp turmeric powder
¾ tsp salt
2 tbsp all-purpose flour
- Masala
2 tbsp coriander (whole)
¾ tbsp cumin (whole)
1½ tbsp red chilli flakes
½ tbsp chaat masala
1 tsp black pepper powder
½ tsp garam masala
1½ tbsp karhai masala
2 tsp kasuri methi (dried fenugreek leaves)
- Garnish
4-5 green chillies (deseeded)
5-6 garlic cloves (minced)
3 tbsp lemon juice
1” ginger (julienned)
fresh coriander leaves
oil for frying
Directions
- Prepare the masala: Toast the cumin in a frying pan on medium heat for a few minutes. In a grinder add the coriander, cumin, red chilli flakes, chaat masala, pepper, garam masala, karhai masala, and kasuri methi. Grind until the whole spices have powderised and everything is mixed well.
- Marinate the fish: Toss the fish in turmeric, salt, and flour. Set aside for 10-15 minutes.
- Prepare the garnish: Put minced garlic and green chillies in a mesh strainer (one that will fit inside your wok. Heat oil in the wok and fry the garlic and chillies. Drain and set aside.
- Cook the fish: In the same oil fry the fish for 3 minutes on medium-low heat (until golden and cooked through). Time may vary depending on the type of fish you’re using. You could pan-sear the fish instead to make it less oily.
- Assemble: Take the fish out into your serving dish. Drizzle with lemon juice. Garnish with the fried garlic & chillies, ginger and fresh coriander leaves.
- Serve with naan or baghray chawal.
