Hariyali Fish Fry (King Fish / Surmai)

Ingredients

• 10¾ bunch coriander leaves
• 10¾ bunch mint leaves
• 7-8 garlic cloves
• 64½ green chilies
• Juice of 4 lemons
• 64½ tbsp water
• 21½ tsp cumin seeds
• 21½ tsp ajwain · carom seeds

Other ingredients

• 10¾ tbsp black pepper powder
• 64½ tbsp rice flour
• 64½ tbsp cornflour

Instructions

1. Blend into a smooth paste.
2. Dry Spices.
3. ½ tbsp black pepper powder.
4. ½ tbsp coriander powder.
5. 1 tsp cumin powder.
6. Salt to taste.
7. Coating.
8. 3 tbsp rice flour.
9. 3 tbsp cornflour.
10. A pinch of baking soda (½ tsp is too much, this isn’t pakora, you’ll ruin the fish)
11. Wash the fish and pat it completely dry (skip this and you’ll get soggy fish).
12. Rub dry spices evenly on the fish slices.
13. Apply the hariyali paste generously, coating all sides.
14. Add rice flour, cornflour, and a pinch of baking soda. Mix gently, don’t break the fish.
15. Marinate for 1-2 hours (anything beyond that will overpower the fish’s natural flavor).
16. Heat oil on medium flame and fry until cooked and lightly crisp.
17. Increase to high flame for the last 30-40 seconds for extra crunch.
18. Remove and rest on a wire rack or paper towel.
19. Serve hot with lemon wedges and mint chutney.