CLIFTON FISH

CLIFTON  FISH:
INGREDIENTS:

250  g kingfish, sliced
500  ml  mustard oil (heat it to smoke point)
3  g each, freshly-powdered mustard seeds and crushed chillies
5  ml lemon juice
Caraway  seeds, a pinch
2  g turmeric powder
3  g garam masala powder
100  g chickpea flour
1  egg
1  cabbage leaf
4  fresh mustard leaves
50  g white radish, peeled and cut into finger -thick batons
50  g carrots, peeled and cut into finger -thick batons
50  g cucumber, peeled and cut into finger -thick batons
Salt, to taste
Chaat masala, a pinch

METHOD:

• Marinate fish with lemon juice, crushed chillies, caraway seeds, turmeric powder, garam masala powder, mustard seeds and salt.
• Prepare a paste with chickpea flour, egg and water.  Add salt to taste. Dip the fish slices in this paste to coat them.
• Heat mustard oil in an iron wok and deep-fry on medium heat for 10-12 minutes. Keep aside. Blanch mustard leaves and saute lightly in oil. Keep aside. Blanch cabbage leaf and shock in cold water, and drain.
• Before serving, fry the fish again on high heat for 3-4 minutes and sprinkle chaat masala on it.
• Serve with salad ( radish, carrot, cucumber served on cabbage leaf) and sauteed mustard leaves.