How to make Haryali Fish -
Fish pieces marinated in green chutney and shallow fried.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Fish fillets (फिश फिले), Dalia
Cuisine : Maharashtrian
Course : Main Course Seafood
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For more recipes related to Haryali Fish checkout Belghoria Roshun Bhetki, Fried Fish With Buttermilk Coated With Cornflakes, Seafood Manchurian, Fish with Roasted Garlic . You can also find more Main Course Seafood recipes like Sweet and Sour Prawns Lemon Steamed Fish Jau Jhinga Bhavnagri Pomfret With Salsa Verde
Haryali Fish Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve :
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Haryali Fish Recipe
Fish fillets Cut into big pieces 300 grams
Dalia 1/2 cup
Salt to taste
Red chilli powder a pinch
Lemons 2
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Yogurt 2 tablespoons
Green chutney 2 teaspoons
Turmeric powder a pinch
Chaat masala 1/4 tbsp + for greasing
Oil to shallow fry
Method
Step 1
Grind daalia into fine powder.
Step 2
Sprinkle salt, red chilli powder and juice of ½ lemon over fish pieces.
Step 3
Mix ginger paste, garlic paste, yogurt, green chutney, a pinch turmeric powder, chaat masala and salt well in a bowl.
Step 4
Add 2 tbsps of daalia powder, gradually, and mix. Add fish pieces and mix so that all the pieces are well coated with the masala. Let it marinate for 30-45 minutes.
Step 5
Heat oil in a non stick pan, place the fish pieces along with the marinade and cook till the underside is done. Flip over and cook till the other side is equally done. Do not overcook. Drain on absorbent paper.
Step 6
Arrange them on a serving plate, sprinkle chaat masala and serve hot with lemon wedges.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
