Fish

Lahori Fish

Name: Lahori Fish
Prep time: 15 min
Cook time: 25 min
Yield: 6-8 persons
Cuisine: Bengali
Ingredients: King Fish - 1 kg, cut in 3-4 inch pieces; **Grind finely:**; Whole Black Pepper - 1/4 tsp; Whole Dry Red Chilli - 8; Aamchur (dried mango powder) - 1/2 tsp; Cloves (laung or lobongo)- 4; Cinnamon (Dalchini)- 1 inch; Tej Pata (Bay Leaf) - 2 small; Turmeric powder - 1/4 tsp; Fennel (Saunf or Mouri) - 1/2 tsp; Ajwain (Carom) - 1/4 tsp; Dry tamarind - 1 tsp; **Grind roughly:**; Coriander Seeds - 3 tsp; Cumin Seeds - 1/2 tsp; Lime juice - 2 tbsp; Water - 1 tbsp; Besan or Gram Flour - 2 tsp; White Oil - 4 tbsp; Enough oil is required to slow fry the fish; Once fried, the fish are drained well and put aside.; Preparing:; **Grind the first ten ingredients (except**; Make a paste of the ground ingredients in a Coat the fish pieces thoroughly with the paste

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Fish fillets marinated in Lahori spices and pan-fried - a Mughal-inspired preparation popular in Delhi and Lahore.

Serves 6-8 persons

King Fish - 1 kg, cut in 3-4 inch pieces
**Grind finely:**
Whole Black Pepper - 1/4 tsp
Whole Dry Red Chilli - 8
Aamchur (dried mango powder) - 1/2 tsp
Cloves (laung or lobongo)- 4
Cinnamon (Dalchini)- 1 inch
Tej Pata (Bay Leaf) - 2 small
Turmeric powder - 1/4 tsp
Fennel (Saunf or Mouri) - 1/2 tsp
Ajwain (Carom) - 1/4 tsp
Dry tamarind - 1 tsp
**Grind roughly:**
Coriander Seeds - 3 tsp
Cumin Seeds - 1/2 tsp
Lime juice - 2 tbsp
Water - 1 tbsp
Besan or Gram Flour - 2 tsp
White Oil - 4 tbsp
Enough oil is required to slow fry the fish
Once fried, the fish are drained well and put aside.
Preparing:
**Grind the first ten ingredients (except**
Make a paste of the ground ingredients in a Coat the fish pieces thoroughly with the paste

Preparation

Grind the first ten ingredients (except coriander and cumin seeds) to a fine powder. Then add the coriander and cumin seeds into the powder and grind these coarsely.

Make a paste of the ground ingredients in a small bowl using the lime juice and 1 tbsp water. The paste should be thick and semi-solid.

Coat the fish pieces thoroughly with the paste masala. Keep at room temperature for at least 30 minutes.

Cooking

In a flat bottom pan, heat 4 tbsp white oil to smoking, reduce the heat.

To the fish pieces, sprinkle 2 tsp of flour turning the pieces over to coat both sides.

Fry the fish on low heat, approximately 2-3 minutes each side. The fish should be browned well.

Drain the oil and keep fish on a plate.

Sprinkle with fresh lime juice before serving

Serving Suggestions

Serve hot with Dal and Rice, or with

Per serving - based on typical ingredient amounts

~202 kcal Calories

~18 g Protein

~7 g Carbs

~12 g Fat

~1 g Fiber

Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.

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Items that help make this recipe authentic

Organic Turmeric Powder High curcumin, sourced from India

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Whole Cumin Seeds Essential spice for tempering

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Fish Curry Masala Special blend for fish dishes

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Rani Mustard Oil (1L) Pure Kachi Ghani - authentic Bengali flavor

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