'Besan' Fish Fry and Jeera Rice
- 4 whole fish or fish fillets (Trout, Tilapia)
- 1 cup besan (gram/chick pea flour)
- ½ cup grated onions
- ¼ cup yogurt
- 1 tsp red chili powder
- 1 Thai chilies chopped
- ½ tsp turmeric powder plus another half tsp for marination
- Salt to taste
- 1 tbsp juice of fresh lemon
- Oil to fry the fish
- 2 cup long grained Basmati rice
- 2 tsp olive/vegetable oil or ghee (clarified butter)
- 1 tsp cumin seeds
- 1 tsp salt
- 2 tsp sugar (optional)
- 3-3/4 cup water
- Marinade the fish pieces in salt and turmeric for 10-15 minutes
- Heat oil till smoking and lightly fry the fish pieces till they look very light brown on both sides.
- Mix besan, yogurt, onions, red chili powder, chopped Thai chilies and salt into a smooth paste
- Dip the lightly fried fish in the besan paste
- Fry in hot oil till golden.
- Serve hot.
- Wash the rice well, and drain equally well
- In a dutch oven, heat oil
- Season with cumin seeds
- When they start crackling, add rice
- Stir fry the rice for 1 minute. Stir gently, but constantly, else it will stick to the pan
- Now add water.
- Add salt and sugar
- Bring to a boil, and lower the flame to a low.
- Cover the pan, leaving a partial opening
- Cook for 10-12 minutes, till the rice is done.
- Cover for another 10 minutes. The rice should be fluffy and nice.
- Serve immediately
Recipe by The Lady 8 Home at https://www.thelady8home.com/lazy-winter-days/
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