Video:Balti Fried Fishwith Natasha Levitan
Looking for a fish that'll knock your socks off? This spicy Balti fried fish recipe is popular in seaside towns in India.See Transcript
Transcript:Balti Fried FishHi, my name is Natasha Levitan for About.com Food. Today I'm going to show you how to make Balti fried fish.
Balti Fried Fish IngredientsFor this recipe, you will need:
- 1 pound cod or any other white fish
- 1 medium onion, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon crushed garlic
- 1 teaspoo crushed dried red chilis
- 11/2 garam masala
- 1 tablespoon chopped fresh cilantro
- 2 medium tomatoes
- 2 tablespoons cornstarch
- 2/3 cups corn oil
Combine the Balti Fried Fish SpicesFirst, we'll make spicy onion mixture. Then, place it in a medium bowl and add the lemon juice, salt, garlic, crushed red chilies, garam masala, and chopped cilantro.
Mix together well and set aside.
Prepare the TomatoesNext, we will remove the skin from tomatoes. In a medium saucepan, heat water to a boil. Gently drop tomatoes into the boiling water for 10 seconds.
With a slotted spoon, lift the tomatoes out of the water and place them in a medium bowl. Remove the skin.
Coat the Fish With the Tomato SauceChop the tomatoes into large pieces, and add your sliced onions to them and mix everything together.
Place your tomato and onion mixture into a blender, and turn the blender on high for about 30 seconds until the mixture becomes the consistency of a sauce.
Chop the fish into small cubes. Pour the sauce over your spicy fish mixture, and mix together well. Add cornstarch to the bowl and mix again until the fish pieces are well coated.
Fry the Balti FishFinally, we're going to fry our fish mixture. Heat the oil in a large frying pan, then reduce the heat to medium.
Carefully add few pieces of fish. Turn them over with a slotted spoon so they fry evenly on all sides for about five minutes, until the fish is golden brown.
Remove the fish pieces from the pan and place them on a plate lined with paper towel. Serve the fish on a platter with chutney on the side.
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