MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chatpati Macchi (Tangy Pan Fried Fish)
Categories: Fish, Indian
Yield: 2 Servings

1 lb Fish; cleaned
1 pn Turmeric powder; scant
3 cl Garlic; roughy chopped
1 Fresh ginger shoot (2");
- roughly chopped
1 Thai green chillies;
- up to 2,
- adjust to tolerance
1 1/2 tb Grapeseed or canola oil
1/2 ts Dijon mustard or use
- bottled kasundi sauce
1/4 ts Roasted cumin powder
1/2 tb Chaat masala (homemade or
- store bought)
1 ts Garam masala
1 1/2 tb Distilled white vinegar
1/2 ts Red chilli flakes;
- adjust to taste
1 1/2 tb Rice flour; up to 2 tb,
- or as needed
Salt; to taste
Mustard oil or
- vegetable oil; to cook
Cilantro; chopped; to serve
Lime wedges; to serve

If you do have chaat masala, add 3/4 tb fresh lime juice and 1/4 ts
smoked paprika to the marinade.

Pat the fish completely dry using paper towel or kitchen towels.
Sprinkle with turmeric and set aside.

Meanwhile, using your mortar and pestle, smash the garlic, ginger, and
green chillies to a coarse paste.

In a medium bowl, add this paste along with all of the ingredients
listed except the rice flour to form a marinade. Rub the fish with
this marinade. Let sit refrigerated for atleast 30 minutes or not
more than 1 hour.

When ready to cook, set the fish out of the refrigerator.

In a heavy bottomed, wide pan (I use my cast iron), heat up 1 to 2 tb
of oil on medium. Mix the rice flour 1/2 tb at a time with the fish.
The liquid in the marinade and from the fish should be enough to
moisten the rice flour. We are not looking for any batter or flour
dredging here. The flour will scantly stick on the fish here and
there. If you feel that you have added too much flour, use 1 to 2 tb
of water. If you feel that the marinade is still runny (this will
depend on the variety and water content of the fish), add more rice
flour.

Pan fry the fish on medium low heat in a single layer, flipping
midway to brown on both sides. It took me about 3 minutes per side.
(If your fish cut is thicker, it will be more time to cook and vice
versa).

Sprinkle with some chaat masala and red chili flakes as soon as the
fish is cooked, if you would like (depending on how tangy or hot you
like.)

Sprinkle chopped cilantro on top. Serve immediately with lime wedges,
steamed broccoli, or choice of steamed vegetables, rice pilaf, or
lentils.

Recipe by Sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
chatpati-macchi---tangy-pan-fried-fish.txt>

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