Name: Tali Machchi (Fried Fish)
Cuisine: India
Ingredients: 2 teaspoonfuls salt + one tablespoonful lime juice (nimboo) for rubbing over the fish; ½ teaspoonful garam masala; ½ teaspoonful carom seeds (ajwain); 4 ozs (115 g) gram flour (besan) or split pea flour; Mustard oil for deep frying (lard, olive oil or clarified margarine may be used as substitute for mustard oil); 1 dessertspoonful fresh lime juice; 8 crushed cloves of garlic (lasan); ½ teaspoonful red pepper (degi mirch); 1½ teaspoonfuls red pepper (degi mirch); ½ teaspoonful red pepper; ½ teaspoonful salt; ¾ teaspoonful salt; ⅓ pint (180 mils) water; A pinch of baking powder; 1½ dessertspoonfuls oil; ½ teaspoonful crushed carom seeds (ajwain); 2 dessertspoonfuls vinegar (sirka); 1½ ozs (40 g) flour

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Fish is ordinarily fried in England by coating with whole egg and then rolling in breadcrumbs or dipping in egg-flour batter, whereas in India sliced fish are first marinaded in a mixture of spices, yoghurt (curd) and fresh lime juice and then dipped in gram flour (besan) or split-pea flour batter before they are fried. Most people prefer mustard oil to ghee for frying fish. Sanghara (Mystic senegala) is used in the recipe described below as it is easily available in Delhi. Plaice and halib