Fish Bhujia (Scrambled Fish)
Ingredients for Marination
- Fish fillet boneless 500 grams
- Turmeric powder 1/2 teaspoon
- Juice of one lemon
- Salt 1/2 teaspoon
- Black pepper powder 1/2 teaspoon
Ingredients for Cooking
- Onion 1 big sized, finely chopped
- Tomatoes, 3 large sized, finely chopped
- Garlic paste 1.5 teaspoons
- Ginger paste 1 teaspoon
- Green chilies 2-3
- Red chili powder 1/2 teaspoon or more to taste
- Coriander powder 1 teaspoon
- Turmeric powder 1/4 teaspoon
- Garam masala powder 1/2 teaspoon
- Mustard seeds 1 teaspoon
- Cumin seeds 1/2 teaspoon
- Salt to taste
- Oil 1-2 tablespoons (to saute the fish)
- Oil 4 tablespoons (to cook the other ingredients)
Preparation
- Wash the fish with tap water. Use room temperature or cold water, but not hot water.
- Apply generous amount of wheat flour and keep aside for 10-15 minutes to cut off the fish odor.
- Wash the wheat flout off the fish thoroughly.
- Fish should be boneless, if you find any spines, make sure to remove them.
- Cut the fish fillet in 4-5 pieces.
- Marinate the fish with turmeric powder, lemon juice, salt and pepper.
- Cover and keep aside for 15 minutes.
- After 15 minutes, Heat just 1-2 tablespoon of oil in a pan. Add the fish pieces and fry on medium to high flame from both sides until just done. Gently flake the fried fish with the spoon while you are frying it.
- Alternatively, you can allow it to cool and then flake. Transfer to a bowl. Keep aside.
- NOTE: We do not need to cook the fish completely in this step because it will be cooked further in the upcoming steps.
- In the same pan, heat 3 tablespoons of oil and add mustard seeds and cumin seeds and allow them to splutter.
- Add chopped onions and fry until soft and pink.
- Add ginger paste and garlic paste and sauté for a minute until the aroma is released. Do not burn them.
- Add finely chopped tomatoes and sauté on high heat until the water is evaporated.
- Now stir fry the masala for 3-4 minutes or until the oil is released from the sides.
- Add red chili powder, turmeric powder, Coriander powder and mix well.
- Saute for a minute and add flaked fish, salt, garam masala powder and mix well. Mix well.
- Cover and cook for another 4-5 minutes on a low flame until the fish is done. It will release a tiny bit of moisture at this stage. Covering the fish will help it cook through as well as help to get rid of raw fish smell.
- Uncover and stir fry on medium flame until the moisture has evaporated.
- Fish Bhujia is ready. Sprinkle green chili, stir fry for 30 seconds and turn the flame off.
- Dish out and garnish with coriander leaves. Serve hot with lachay daar parathas.
Fish Bhujia
Ingredients
Marination
- Fish fillet boneless 500 grams
- Turmeric powder 1/2 teaspoon
- Juice of one lemon
- Salt 1/2 teaspoon
- Black pepper powder 1/2 teaspoon
Other
- Onion 1 big sized, finely chopped
- Tomatoes, 3 large sized, finely chopped
- Garlic paste 1.5 teaspoons
- Ginger paste 1 teaspoon
- Green chilies 2-3
- Red chili powder 1/2 teaspoon or more to taste
- Coriander powder 1 teaspoon
- Turmeric powder 1/4 teaspoon
- Garam masala powder 1/2 teaspoon
- Mustard seeds 1 teaspoon
- Cumin seeds 1/2 teaspoon
- Salt to taste
- Oil 1-2 tablespoons (to saute the fish)
- Oil 4 tablespoons (to cook the other ingredients)
Instructions
- Wash the fish with tap water. Use room temperature or cold water, but not hot water.
- Apply generous amount of wheat flour and keep aside for 10-15 minutes to cut off the fish odor.
- Wash the wheat flout off the fish thoroughly.
- Fish should be boneless, if you find any spines, make sure to remove them.
- Cut the fish fillet in 4-5 pieces.
- Marinate the fish with turmeric powder, lemon juice, salt and pepper.
- Cover and keep aside for 15 minutes.
- After 15 minutes, Heat just 1-2 tablespoon of oil in a pan. Add the fish pieces and fry on medium to high flame from both sides until just done. Gently flake the fried fish with the spoon while you are frying it.
- Alternatively, you can allow it to cool and then flake. Transfer to a bowl. Keep aside.
- NOTE: We do not need to cook the fish completely in this step because it will be cooked further in the upcoming steps.
- In the same pan, heat 3 tablespoons of oil and add mustard seeds and cumin seeds and allow them to splutter.
- Add chopped onions and fry until soft and pink.
- Add ginger paste and garlic paste and sauté for a minute until the aroma is released. Do not burn them.
- Add finely chopped tomatoes and sauté on high heat until the water is evaporated.
- Now stir fry the masala for 3-4 minutes or until the oil is released from the sides.
- Add red chili powder, turmeric powder, Coriander powder and mix well.
- Saute for a minute and add flaked fish, salt, garam masala powder and mix well. Mix well.
- Cover and cook for another 4-5 minutes on a low flame until the fish is done. It will release a tiny bit of moisture at this stage. Covering the fish will help it cook through as well as help to get rid of raw fish smell.
- Uncover and stir fry on medium flame until the moisture has evaporated.
- Fish Bhujia is ready. Sprinkle green chili, stir fry for 30 seconds and turn the flame off.
- Dish out and garnish with coriander leaves. Serve hot with lachay daar parathas.
