Lahore, Paris of the east, home to the most creative chefs in the Land Of the Five Rivers, crafted this delicacy of fried fish. This fish is made in Mustard oil, but for the healthier option, I have added the mustard powder in the recipe and fried the fish with healthier and lighter Oil.

Prep: 20 min
Cook: 20 min
Number of Portions: 04

Ingredients

  • Fish Darne (preferable singhara or any round fish)- 500 gms
  • Ginger paste - 50 gms
  • Ajwain - 2 tsp
  • Green chilly small - 2 nos
  • Red chilly pwd - 2tsp
  • Jeera powder -1tsp
  • Besan 1 1/2 cup
  • Egg - 1no
  • Fresh coriander - 2 tbsp
  • Chaat Masala - to sprinkle
  • Salt - to taste
  • Lemon - 1 no
  • Garlic paste - 50 gms
  • Heeng 1 tsp
  • Turmeric - 2tsp
  • Kasoori methi -1tsp
  • Mustard powder -1tbsp
  • Water - 1/2 cup
  • Cornflour - 1/2 cup
  • Oil - for frying

Method

  1. Marinate the fish with salt, lemon, ginger paste, and garlic paste. Leave aside for 15 mins.
  2. Separately take besan and cornflour in a paraat and add all the spices and salt. Chaat masala is to be used only to sprinkle over the fried fish.
  3. Make a well and break an egg mix in gently and add little water. Add chopped green chilies and freshly chopped coriander. Make a thick marinade.
  4. Heat oil in a Kadai and when medium hot, dip the shighara in the marinade and deep fry in oil. Take out when half cooked and let it rest for 5 mins. Finish all the fish pieces in the same process.
  5. Now heat the oil again and fry them again to get a crisper outside with light brown color.
  6. Take out on an absorbent paper and sprinkle with chaat masala.