Amritsari Tawa Macchi - Indian Pan Fried Fish

An excellent crispy fish which can be served as an appetizer or main dish, serve up with green chutney or salad of choice.

You could make the 'masala' from the recipe below and use it over any kind of fish you like.
The recipe makes about 3/4 cup of the paste.
I suggest not using a very watery fish else it will not crisp up.
Instead of pan frying, you could deep fry or bake the fish.
Whole pomfret or red snapper,round - belly fish steaks etc are good choices.

Ingredients

2-3 fish fillets ( I used 3 mahi mahi fillets which weighed 1.2 lb total)
1.5 tbsp fresh lime juice
pinch of salt
1/4 tsp turmeric powder
1/3 to 1/2 cup fine semolina (depends on the size of fillets)
Mustard oil for pan frying (as required)
Chaat Masala ( to taste, optional)
Chopped Cilantro, lime wedges for serving
For the Masala (Spicy Coating)

1 tbsp mustard oil (or any oil of choice)
1 medium onion, chopped
2 fat garlic cloves
2" fresh ginger shoot, chopped *
2-3 Thai green chillies (adjust to taste)
3/4 tsp coriander seeds
1/4 tsp turmeric powder
1 heaping tsp kasuri methi (dried fenugreek leaves)
1/3 cup chopped fresh cilantro leaves
2 tbsp besan (chickpea flour)
salt to taste
*The masala is quite gingery because I like it that way. You could adjust the quantity as per taste.

Method

Using a paper towel, pat the fish fillets dry.
Place them in a plate, squirt fresh lemon juice over the fillets, sprinkle salt and rub them with turmeric powder.
Set aside for 20-25 mins.

Meanwhile heat up 1 tbsp mustard oil in a pan on medium heat , add chopped onions, garlic & ginger to it.
Saute till the onions become translucent, about 5 minutes or so.
Add the coriander seeds,turmeric, green chillies and kasuri methi to the pan and sauté for another 2-3 minutes.
Let the mixture cool a little bit and tip it into a blender.
Add cilantro, besan & salt to taste and blend to a smooth masala (paste).
Avoid adding water, you could add a little bit of lime juice if needed.

Rub this masala on the fish fillets. Place semolina in a wide plate and season with a generous pinch of salt.

In a heavy bottomed pan/skillet  (I use my cast iron), heat up mustard oil on medium.
Nicely coat both sides of the marinated fish fillets with semolina.
Pan-fry the fillets on low- medium heat turning both sides so that the crust is crisp and the fish is done.
If you have a thick fish fillet you can finish it off in the oven. As soon as the fish is done, sprinkle chaat masala on the fillets.

Garnish with cilantro and serve with sautéed vegetables (like I did) or with some steamed rice.

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