by Dahiza Umar
This is very disgusting with eating food. The fish was boiled in a wonderful spicy marinade, garnished and cooked until tender. It’s a simple, easy-to-use, mouth-watering dish, perfect for dinners and celebrations.
Shaking the sweat of the flesh brought by Eid ur Azha, the twin city people jumped out of the gun and moved to the fish. This will be useful for the next season.
Winter hasn’t come yet, but demand for marine products is rising in cities. In Pakistan, summers are very hot the temperature moved up to 45 degrees so in especially winters, people used to consume fish as much as they can.
Many retailers use this feature by setting up a fried food store outside the store to attract customers. However, food lovers know that there are some areas of the fake ocean that offer genuine Desi style fish.
STREET FOOD STYLE IN LAHORE
As Lahore is a city of Punjab, Pakistan, street food is famous and in winters fried fish is seeing everywhere like small stalls full of fried fish is bought everywhere.
Freshwater fish are sourced from springs and lakes around Mangladam and Mandi Bahaudin, while freshwater fish are brought from Karachi. Karachi fish soaked in ice brings a great cooling system. Mushka, rahu, sighara, mali, chira are available, they are the fish types available in Pakistan.
Under the authority of the Awad cooks of the Mughal Empire, decided that Lakunau of this world would cook the seafood and cook it and give it to the royal family, and from there the world of sea food as a fried fish come to make everyone delightful.
COMPONENTS OF THE FISH PLATTER
- Fish fried
- Aloo bukhary k chutney ( Plum sauce)
- Khubani k chutney ( apricot sauce)
- Rogani naan
- 1 kg fish
- 6 tbsp garlic paste
- 6 tbsp ginger paste
- 6 tbsp green chilies paste
- 1 tsp salt
- 2 tbsp crushed red chilies
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 6 tbsp lemon juice
- 12 tbsp corn flour
- 12 tbsp white flour
- 6 tbsp rice flour
- 1 tsp black pepper
- 2 tbsp chat masala
- First of all wash the fish and strain all the water, fish must be dried completely.
- Than mix all the ingredients with like all spices, vinegar and garlic ginger paste to make a thick textured mixture.
- Add all the spices with fish and marinated it for 4 to 6 hours.
- Now after 4 hours add the dried flour and mix the fish and again set for half hour.
- Now its time to fry.
COURSE : MAIN COURSE
CUISINE : ASIAN, PAKISTAN, PUNJAB, LAHORE
STYLE : STREET FOOD
PREPARATION TIME : 10 MINUTES
COOKING TIME : 20 MINUTES
CALORIES : 206
SERVINGS : 4 TO 6 PERSON