- 4 pieces Carp Fishsliced
- 1 tbsp Mustard Powder
- 2 tsp Garlic Powder
- 4 Lemonthinly sliced
- 3 tbsp Canola oil
- 1 tsp Lemon Juice
- 2 tsp Ground Turmeric
- 1 tsp Paprika Powder
- 1 cup Cilantrofinely chopped
- 1 cup Raisinsfor garnishing
- 2 leaves Coriander leavesfinely chopped (for garnishing)
The distinction of Indian food has arrived at all unfamiliar shores, and there is dashing interest for it from all quarters. The effect of globalization and Indian individuals’ spread had given a significant lift to Indian food fame.
The worldwide enthusiasm for Indian food is now intensified by being hailed in the broad communications as India’s sheer force. Indian food has gained the consideration of even Hollywood movies, for example, Mistress of Spices and Today’s Special other than various TV programs where Indian curries and food are acknowledged as in Outsourced, and The Big Bang Theory shows.
Past the exact “Indianness,” there is a perceivable crowd for each variation of Indian food. There are devotees of explicitly Punjabi, South Indian, Goan, Rajasthani, Bengali, Gujarati, or Parsi food. Indeed, even Indian road admissions like chaats and rolls have gotten famous with such numerous half breed adaptations like sandwiches and chapati tacos beating out everyone else.
There is nothing unexpected that India, with its 28 states, has different cooking styles. Every locale has its particular assortment of food despite overlapping influences. When you eat legitimate Indian food, you will get greater clearness on the fine subtleties and different Indian food characteristics regardless of its articulated territorial varieties.
Try our Bihari fish fry recipe for a change and understand Indian Cuisine’s depth from the core.
Prepare a ladle for frying by adding three tablespoons of oil to it. Preheat the oil for 5 minutes and make sure the whole ladle is covered in oil.
Clean up the fish cuts, coat them with a little lemon juice, and set them aside for a while. Mix up some turmeric powder, salt, paprika powder, onion, and garlic powder in a bowl and dip the fish cuts into the spice mixture until fully coated. Make sure to use clean hands, and all the fish pieces are coated evenly.
Start adding the fish pieces to the pre-heated spoon one by one. Make sure the stove heat neither too high or low. Cook each side evenly of the fish pieces by giving each side equal time of cooking. You will see the sides of fish starting to crisp; then, you will know they are ready.
For final garnishing, heat another pan and add a drizzle of oil. Heat it and roast some raisins in the pan for 2 minutes. Arrange the fish pieces on an oil-absorbent paper so extra oil is absorbed and fish becomes more edible.
Dress up the fish cuts with coriander leaves and raisins on the side as required.