Lahori Fish Recipe

Fish is the most favorite part of food during winters because it contains many healthy proteins and help you to keep your body warm. Lahore food is one of the most famous food in Pakistan and across Asian countries when it comes to Lahori Machli people get so excited. Many people want to try it at home.
Lahori fish is known for its spicy distinct taste. It is light, crispy and crunchy from the outside while moist, tender, aromatic and jam-packed with flavors from the inside. You can use any kind of fish for this recipe but the best ones are Rohu, queen fish, mahasher.
If you are food or fish lover and you’ve been to Lahore and you didn’t taste the scrumptious Basheer-dar-ul Mahi at Mazang Chowk, then you ain’t eaten anything yet. Now they have opened another outlet near Gadaffi Stadium as well, so do try their aromatic, spicy batter-fried fish that tastes heaven (and no they didn’t pay me to say that)You can enjoy this delectable/delicious fish at any time of the day. Deep fry it if you like but for all those weight-watchers this Lahori fried fish recipe can easily be shallow fried in half cup hot oil. The coating or batter on the fish is very light so, there is no need to deep fry it if you don’t want to.

Enjoy it as a snack, lunch or even for dinner with Naan or Tandoori roti. Even though it is fried but the outer batter doesn’t absorb much oil, making it light yet crunchy.
So lets get started with the recipe of Lahori Machli.

Ingredients

• Carp (rahu fish) pieces (washed)          1 kg
• Gram flour (baisan)                               1 cup
• Lemons                                                  6
• Cumin seeds(roasted & powdered)       1 tsp
• Hot spices powder                                 1 tsp
• Turmeric powder                                    1 tsp
• Rice                                                       1 tbsp
• Water                                                     4 cups
• Red chilies(crushed)                             1 tbsp
• Carom Seeds                                        ½ tsp
• Rice flour                                               2 tbsp
• Salt                                                        To taste
• Oil                                                For frying

Method

1. Mix rice in water and cook thoroughly.
2. Add turmeric and lemon juice; set aside.
3. Mix carom seeds, red chilies, hot spices, rice flour, cumin and salt in gram flour.
4. Coat each fish piece with rice-water, followed by gram flour; set aside for half hour.
5. Heat oil in a wok; fry fish pieces golden; remove on absorbent paper.

NOTE:

1. Fry fish at medium heat.
2. If fried at high heat, it will remain uncooked from inside.
3. While frying, do not revert it again and again. This will break it's spice coating.