|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 5g||18%|
|Total Sugars 4g|
|Vitamin C 6mg||28%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Named after the city where it originated, this easy fried fish dish is a great appetizer or side dish to complement the main course.
3 tablespoons ginger paste
3 tablespoons garlic paste
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon carom seeds
1 teaspoon chili powder
Dash salt, or to taste
2 tablespoons lime juice
1 1/2 cups Bengal gram flour
2 1/4 pounds (1 kilogram) tilapia, or firm fish such as sole or salmon, cut into medium-thick slices
Oil, for frying
2 tablespoons lemon juice, optional, for serving
1 lime, cut into wedges, optional
Mix the ginger and garlic pastes, spices, salt, lime juice, and gram flour in a large, shallow dish until it forms a thick paste.
Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for 1 hour.
In a wide, flat pan, heat enough oil to shallow fry the fish till each piece is golden and crisp on both sides.
Serve hot, arranged in a platter. Squeeze lemon juice over the pieces just before serving. Garnish with lime wedges.