- To taste Salt
- 3 1/2 Tbsp Ginger-garlic paste
- 1 Tbsp Ginger, finely chopped
- 1 Tbsp Garlic, finely chopped
- 1 Cup Rce flour
- 1/2 Cup Cornflour
- 3 Eggs
- 4-5 Lemons (juiced)
- 1 tsp Red food colouring
- 2 tsp Black cumin seeds (shahi jeera)
- 2 tsp Red chilli powder
- 1 Tbsp Garam masala powder
- 1 1/2 tsp Black pepper powder
- 2 tsp Coriander seeds (crushed)
- 1 tsp Cinnamon powder
- 2 Cups Desi ghee (for frying)
- For the sauce:
- 100 Gram Dates (died)(chhuare)
- 1 Tbsp Tamarind paste
- 1 Tbsp Chaat masala
- 2 tsp Chicken stock cubes
- 250 Gram Yogurt
- Cut fish fillet into 100 gm pieces, lengthwise.
- Put salt, ginger-garlic paste on pieces. Leave aside for 10 minutes, then wash and strain excess water.
- Put chopped ginger and garlic on fish pieces after washing.
- Mix rice flour and cornflour. Then mix in the eggs. Also add lemon juice, red food colouring and mix well.
- Add all the spices. Beat together into a smooth paste.
- Dab this paste onto fish pieces and refrigerate for 10 minutes.
- Remove from fridge and shallow fry on tawa in desi ghee.
- Prepare the sauce:
- Remove seeds from dried dates (chhuare)
- Boil in double quantity water – 2 cups of water for 5-10 minutes to soften dates.
- When water reduces to half (1 cup), remove from heat and add all the other ingredients.
- Grind to a fine paste.
- Add a pinch of salt to the paste and mix. The sauce is ready. Serve with fish.
