Lahori Tawa Tali Machhli Recipe

There are more ways of cooking fish in the Eastern Hemisphere than there are fish varieties. Starting from the Teriyaki fish of Japan to the Poisson Braise of Africa, the countries are flooded with recipes for some delectable fish. One such recipe from Pakistan is the Lahori Tawa Tali Machhli.

Now, as the name suggests the fish is pan-fried to perfection. But what really takes the cake is all the marinating and mixing that happen before the fish hit the pan. Battered in a thick mix of rice flour, corn flour, eggs and spices, the fish comes along with a tangy date sauce. Follow this recipe to have yourself a batch of this delicious pan-fried Lahori fish.

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Fish First

Pan fried fish from the food rich city of Lahore.

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Prep Time

20 minutes

Cook Time

25 minutes

Servings

MetricUS Imperial

Ingredients

• 700 g hammour fish (fish fillet without fat)
• salt to taste
• 3 tbsp ginger garlic paste
• 1 tbsp Ginger finely chopped
• 1 tbsp garlic finely chopped
• 1 cup Rice flour
• cup ½corn flour
• 3 eggs
• Juice of 4-5 lemons
• 1 tsp red food colouring
• 2 tsp black cumin seeds shahi jeera
• 2 tsp red chilli powder
• 1 tbsp Garam masala powder
• 1 tsp black pepper powder
• 2 tsp coriander seeds crushed
• 1 tsp cinnamon powder
• 2 cups Desi Ghee for frying

For the sauce

• 100 g dried dates chhuare in hindi
• 1 tbsp tamarind paste
• 1 tbsp chaat masala
• 2 tsp chicken stock cubes
• 250 gm yogurt

Prep Time 20 minutes Cook Time 25 minutes Servings MetricUS Imperial Ingredients 700 g hammour fish (fish fillet without fat) salt to taste 3 tbsp ginger garlic paste 1 tbsp Ginger finely chopped 1 tbsp garlic finely chopped 1 cup Rice flour cup ½corn flour 3 eggs Juice of 4-5 lemons 1 tsp red food colouring 2 tsp black cumin seeds shahi jeera 2 tsp red chilli powder 1 tbsp Garam masala powder 1 tsp black pepper powder 2 tsp coriander seeds crushed 1 tsp cinnamon powder 2 cups Desi Ghee for frying For the sauce 100 g dried dates chhuare in hindi 1 tbsp tamarind paste 1 tbsp chaat masala 2 tsp chicken stock cubes 250 gm yogurt

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Instructions

For the fish

1. Cut fish fillet into 7 equal portions, lengthwise.
2. Put salt, ginger-garlic paste on each piece. Leave aside for 10 minutes, then wash and strain excess water.
3. Put chopped ginger and garlic on fish pieces after washing.
4. Mix rice flour and corn flour. Then mix in the eggs and add lemon juice, red food colouring and mix well.
5. Add all the spices. Beat together into a smooth paste.
6. Dab this paste onto fish pieces and refrigerate for 10 minutes.
7. Remove from fridge and shallow fry on tawa in desi ghee.

For the sauce

1. Remove seeds from the dried dates.
2. Boil in 2 cups of water for 5-10 minutes to soften dates.
3. When water reduces to half (1 cup), remove from heat and add all the other ingredients for the sauce.
4. Grind to a fine paste.
5. Add a pinch of salt to the paste and mix.
6. Serve with fish.