Fish is a staple diet along the coastal regions of India and all of Bengal. In the rest of the Country fish is a savored delicacy. Likewise in entire Punjab, both erstwhile and present, fish is an enjoyable dish on any winter day. Amongst the Punjabis, fish is selectively prepared & consumed. Usually, as a snack along with spirited drinks and preferably fried. This is the boned portions of the fish that are relished. A near boneless fried fish platter finds the place of pride on a well laid out table. In Punjab, the five rivers offer most of the catch from its fresh waters.
The dish, which I have listed essentially, is from the Peshawar region. But perforce, has been modified to suit the present day, as the most cherished ‘Khaga’ is restricted to that part of the country. Though, for our purpose the Carp or any fish with firm flesh and one central comb is most suitable to enjoy this dish. A Punjabi prefers wheat as a staple grain; hence, in this preparation the fish is surrounded with a ‘thickish’ masala /gravy.
For TWO servings you will require:
Fish-cleaned, cut to preferred sized pieces: - 1/2kg
Onions- diced fine: - 02 cups
Curd-beaten:-1/2 cup
Cooking Oil: - 125 ml
Gram Flour-besan:-01 Tps
Fresh green Chili-crushed to paste:-03-05
Fresh Coriander leaves-diced fine:-03 Tps
Juice of fresh lime: - 01
Salt to taste
Water
Red Chili powder-smart & color variety: - 01 tps or as per preference
Turmeric powder:-01 tps
Coriander powder:-02 tps
Cinnamon stick: - 02”
Green Cardamom-crushed: - 04
Jeera/Cumin: 02 tps
Ajwain/Carom seeds: 01tps
Garam Masala: - 01 tps
Ginger Garlic paste: - 02 tps
Method
Step ONE:
Dust the fish with half of the turmeric powder and a little salt; keep it aside for 30 minutes.
Step TWO:
Wash the fish, marinate with mixture of: Half of the juice of lime, ¼ red Chili powder, ¼ Coriander powder, fresh green Chili paste and Ginger Garlic paste. Keep aside for 30minutes.
Step THREE:
In a wok/kadai pour in sufficient Oil & fry the fish to light brown. Drain on tissue paper. Keep aside.
Step FOUR:
In the same wok/kadai reduce the quantity of Oil to 50 ml & on heating add to it remainder of fresh green Chili paste, Ginger Garlic paste, Ajwain & Jeera. Fry for one minute.
Add Onions, stir fry till transparent and sprinkle a little salt. Continue to fry till golden brown.
Sprinkle in all the dry masala & half of Coriander leaves, fry and blend well with a few spoons of water. As the oil starts to separate, pour in the curd and blend in slowly. Stir fry breakup the onions to almost near paste state.
Pour in one cup water, stir and as soon as it starts to bubble add in one at a tine all of the fried fish. Slightly stir and watch the water reduce to the desired thickness of gravy.
Remove to a serving dish and garnish with remaining fresh Coriander leaves.
Serve hot with Phoolka or tandoori Roti. Raw onion salad will add to the meal.
