Lote Mach
scientific name is HARPADON NEHEREUS
BOMBAY DUCK or BUMMALO in English
- Good source of calcium & phosphorus, supporting skeletal health.
- Rich in Omega-3 fatty acids, which helps to reduce triglycerides and lowers bad cholesterol, contributing to the improvement of blood circulation and prevention of heart attacks.
- Good source of protein, which is crucial for tissue repair.
- The iron content supports cognitive function & good brain health.
Dhonepata
scientific name is CORIANDRUM SATIVUM
CORIANDER LEAVES or CILANTRO in English
- Content of anti-inflammatory and antioxidant properties helps in regulating blood sugar level, making it useful for diabetes management.
- Fiber content aids in digestion, protecting stomach from different medical issues, like IBS, diarrhea & nausea.
- Content of Vitamin A, C & K, along with minerals, like iron, calcium, phosphorus & magnesium, supports bone health, improves immune system & protects against infections.
- Content of antibacterial and antimicrobial properties help in reducing oily skin, preventing acne, strengthening hair & reducing hair loss.
Ingredients
| Lote Fish: 700 gm | Mustard Oil: 1 cup |
Marination
| Green Chillies: 6 | Garlic: 1 (medium size) |
| Caper: 1 (optional) | White Pepper: 1 tsp |
| Salt: ¼ tsp | Soya Sauce: 2 Tbsp |
| Green Chilly Sauce: 2 Tbsp | Vinegar: 1 tsp |
Batter
| Gram Flour (Besan): 1½ cup | Rice Flour: ⅓ cup | Corn Flour: ¼ cup |
| Baking Soda: ½ tsp | Ajwain: ¼ tsp | Salt: ½ tsp |
| Mustard Oil / Vegetable Oil: 1 Tbsp | Turmeric Powder: ¼ tsp | Very Cold Water: ½ cup (as per need) |
Coriander Chutney
| Fresh Coriander: small bunch | Fresh Ground Nut: 1 cup |
| Green Chillies 2 | Garlic Cloves: 3 |
| Salt: ½ tsp | Lime Juice: ¼ tsp |
| Tarmarind Sauce: ¼ tsp | Very Cold Water: small amount |
Procedure
Marination
Step 1: Wash the fishes thoroughly in running water. Soak in lime water for 5 minutes.
Step 2: Drain out the lime water and again wash in fresh water. Keep in strainer for 30 minutes to drain away excess water.
Step 3: Grind green chillies, garlics, caper, white pepper & salt. Mix well with soya sauce, green chilly sauce & vinegar on a plate.
Step 4: Pour the fishes in the masala and mix well for perfect seasoning.
Step 5: Keep it at rest for 30 minutes.
Coriander Chutney
Step 1: Wash the coriander leaves properly and keep in strainer to drain out the excess water.
Step 2: Grind coriander leaves, fresh ground nuts, green chillies, garlics, salt & cold water. Pour the chutney in a bowl and add tarmarinf sauce & lime sauce. Mix well.
Step 3: Coriander Chutney ready.
Batter & Fry
Step 1: Pour besan in a medium size bowl. Add rice flour, corn flour, azwain, turmeric powder, salt & oil one-by-one. Mix well.
Step 2: Gradually pour very cold water in the mixture and whisk cautiously. Continue whisking till the batter is smooth.
Step 3: Add baking powder and again whisk the batter. Separate the marinated masala from the fishes. Add the marinated masala with the batter.
Step 4: Turn on the gas in low flame and place the frying-pan. Pour mustard oil in high flame.
Step 5: Add 1 Tbsp hot mustard oil in the batter and whisk again.
Step 6: Add some amount of rice flour beside the marinated fishes. Dust the fish lightly in thin layer of rice flour, dip in the batter and place in hot oil in medium flame. Fry till the fishes turn into golden brown and crispy.
Step 7: Remove the fried fishes with a spatula and set over a paper towel.
Step 8: Serve Fish Fry with Coriander Chutney.
Tips
- In Step 1 (Marination), the fishes are soaked in lime water to remove the odors and keep a fresh texture.
- In Step 2 (Batter & Fry), the batter should be thik enough to coat with the marinated fish and light thicker to drip off slowly.
- In Step 7 (Batter & Fry), paper towel is used to absorb excell oil and keep the fish fry crispy.