Hey guys, this is me the Bombay Chef Varun Inamdar and welcome to 'Get Curried.'
Well, today's recipe is straight from the land of rivers and ponds.
It's also a nation that loves its fish.
Some of you may have guessed it right, I'm speaking about Bangladesh
and the recipe for the day is Dhaka Fish Fry.
Let's begin.
For Dhaka Fish Fry, of course, you can use any boneless fish.
The one that I'm using is a Ghol which is also known as a black-spotted croaker fish,
but like I said, the choice is completely yours.
Let's begin the recipe with Chilli Flakes
again how spicy or how pungent you want this recipe to be is your personal take
To this let's add in some roasted Cumin powder.
Well, I'm just adding these spices to begin with because I want the fish
to also kind of get that flavour--
otherwise it's just going to start tasting like a batter.
What we can also add at this stage is some lemon juice
now, it's important to kind of bring in that
right balance between vinegar and lemon juice
because vinegar is going to of course give you the acetic acid flavour
which is kind of borderline synthetic but the fresh lemon juice
is going to bring that spurt of acetic acid, very important.
Let's add in fresh squeeze of Lemon.
Now, again you can make this recipe only with lemon juice or only with vinegar
but the original or the traditional way of making this is with a mix of both the acids.
Squeeze this nicely.
Ensure that you pick all the seeds so that you do not have
surprises while eating the fish-fry, also it's a starter, so.
In case, I've just forgotten to tell you.
Let's add in some Refined Flour.
Well again do not overdo this because you do not want that layer of flour
you want the prominence of fish to be in the recipe.
To bring in that wonderful, crispy texture from the outside of course,
I'm going to add in Corn Starch.
With this time to add in Vinegar, like I said.
Well, this is also going to work as the binding not just the flavour
or not just the acid in this recipe but also binding because this recipe
does not have water, it of course, has lemon juice, it has vinegar
and Egg.
So that brings us to a whole Egg.
Let's pour this.
The next that I'm going to add is some Chilli
now, this time the chilli is to bring in that wonderful colour
bright red colour in the fish fry.
Well, if you remember for the spice we already have
Chilli flakes.
Next, an element of crunch, an element of bite
and that is some Sesame Seeds - untoasted
because it is a fried recipe,
of course, it is going to get wonderfully coated and coloured
so untoasted Sesame Seeds.
Finally, Salt as required.
Do not overdo the salt because once the liquid kind of evaporates
the salt as residue is going to have a very lingering after taste.
Mix, mix, mix.
And this finally goes straight in the Kadhai to get deep-fried.
Our fish is mixed, marinated and ready.
Now, in case, you have the guests who are going to come a little later
at this stage, this can be refrigerated
DO NOT deep freeze this fish or marinated fish because it's going to kind of
leach out all the water, all the moisture and it's going to be dried out
that's also one of the major reasons why you do not use frozen fish while frying
always choose the best quality fresh fish
debone it, clean it, wash it, cut it into batons
and that's where you kind of lead the recipe to.
At this stage, now I'm going to add in White Sesame Seeds
albeit, generously like so.
Well, of course, I've added it in the recipe, but I'm also adding it on top
because I want every piece of fish to have that little crusting from outside
of course, it's not going to be rolled in like a sesame finger or something like that
but just kind of coated in Sesame.
Simultaneously, I've also kept oil to heat in a Kadhai
so that it kind of heats up so that frying becomes easier
let's pick up each slice or each baton of fish
and start frying this, of course, now at this stage do not mix it
because you want that crusting of sesame to be visible, in case, you feel
it's a little lower, sprinkle in some more.
Also do not overcrowd the pan because you do not want
the fish to get clogged or clumped on to each other.
After 30-40 seconds, just give it a little bit of a jiggle
do not get into any hurry of stirring this or shaping this
because you'll just end up removing all the wonderful batter from top of the fish.
If I can just show you quickly.
Well, that's how beautifully and wonderfully it just crusted somewhere
it's not crusted somewhere and that's the beauty of this fried fish.
Fry this till it is wonderfully crisp and golden brown on the outside
Well, also because it looks kind of orangish-yellow in colour
you may not be able to check the doneness of the fish
but always you can break one, check if its cooked from within
and that's where fish fry is done and ready.
The fish is fried and ready.
Let's pull this out of the hot oil
and transfer this on an absorbent tissue paper
so all the excess oil gets drained away.
Well, similarly, let's start frying the other batches as well.
With this the Dhaka Fish Fry is of course, fried and ready.
The next step is one of my most favourite
of course, tasting and serving.
well, that's what I mean by steam jutting out of the finger
Extremely piping hot!
But superb in terms of flavour and texture.
My favourite.
Now that the tasting is done, let's move to plating.
Let's also add in some slices of Lime or Lemon.
Last but not the least some sliced Red Onions
I've reserved these in cold water.
With this your Dhaka Fish Fry is done and ready.
Make this for your family, make this for your friends
and ensure that you bring the streets of Dhaka straight in your homes
Bye for now.