Bengali Fish Fry | Sanjeev Kapoor Khazana

A popular recipe from West Bengal. Fish pieces marinated with freshly ground paste, dipped into eggs and coated with breadcrumbs and deep fried.

BENGALI FISH FRY

Ingredients

250 grams betki fish, cut into 1 inch pieces
1 medium onion, finely chopped
2 green chillies
1 inch ginger, roughly chopped
4-5 garlic cloves
3 tablespoons finely chopped fresh coriander leaves
Salt to taste
1 tablespoon lemon juice
1 teaspoon garam masala powder
½ teaspoon cumin (jeera) powder
2 eggs, beaten
Dried breadcrumbs for coating
Oil for deep-frying

Method

1. Blend together onions, green chillies, ginger, garlic and coriander leaves with sufficient water to a fine paste.
2. Put fish pieces in a bowl. Add salt and lemon juice and mix well. Add prepared paste and rub. Add garam masala powder and cumin powder, rub well and set aside to marinate for 15-20 minutes.
3. Dip marinated fish pieces in beaten eggs and coat with breadcrumbs.
4. Heat sufficient oil in a kadai. Deep-fry fish pieces till golden brown. Drain on absorbent paper.
5. Serve hot with onion rings, lemon slices and Kasundi mustard.

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Cuisine - Bengali

Course - starter

Dish - starter