Fish kabiraji with purti soyalite

Fish Kabiraji

Prep Time: 10 mins
Cook Time: 30 minutes

Total Time: 40 minutes
Servings: 4

Introduction:

Fish Kabitaji is a beloved Bengali dish that showcases the harmonious blend of flavors and textures. This flavorful curry features succulent fish cooked with potatoes and a medley of aromatic spices. It’s a comforting and satisfying meal that’s perfect for a cozy evening.

Ingredients:

• 500g firm white fish fillets (such as Rohu, Bhetki)

• 500g potatoes, peeled and cubed

• 1 large onion, sliced

• 2 tomatoes, chopped

• 2 green chilies, slit

• 1-inch piece ginger, grated

• 3 cloves garlic, minced

• 1 tsp cumin seeds

• 1 tsp coriander powder

• 1/2 tsp turmeric powder

• 1/2 tsp red chili powder

• 1/4 tsp garam masala

• Salt to taste

• 2 tbsp Purti Soyalite Refined Soyabean Oil

• Fresh coriander leaves for garnish

Instructions:

Step 1 : Washing and Soaking:

• Wash thoroughly: Rinse the fish fillets under cold running water to remove any impurities or debris.

• Soaking: Combine salt, lemon juice, and 4 cups of water in a bowl.Submerge the fish fillets in this solution for approximately 10 minutes. This helps to remove any lingering fishy odor and firm up the flesh slightly.

• Drying: Drain the fillets from the soaking solution and pat them dry with paper towels. This is crucial for achieving a crispy coating later.

Step 2 :  Marinating:

• Prepare the marinade: In a bowl, combine finely chopped onions, minced garlic, grated ginger, green chili paste, finely chopped mint leaves, and coriander leaves.

• Season: Add salt to taste and mix well to ensure even distribution of flavors.

• Marinate: Place the fish fillets in the marinade and gently toss to coat them evenly. Cover the bowl and refrigerate for at least 1 hour, or preferably longer, to allow the flavors to penetrate the fish.

Step 3 : Coating:

•  Prepare the gram flour mixture: In a separate bowl, combine gram flour (besan) with a pinch of salt.

•  Coat the fish: Dredge each fish fillet in the gram flour mixture, ensuring it is evenly coated on all sides.

Step 4 : Egg Wash and Breadcrumbs:

•   Prepare the egg wash: In a shallow dish, beat eggs with a pinch of salt until they are well combined and frothy.

•   Coat with egg wash: Dip each gram flour-coated fillet into the beaten egg mixture, ensuring it is fully submerged.

•   Coat with breadcrumbs: Gently press the egg-coated fillets into a plate of breadcrumbs, ensuring they are evenly coated on all sides.

Step 5 : Deep-frying:

• Heat oil: Heat enough Purti Soyalite Soyabean Oil in a deep pan or wok to reach a temperature of around 350°F (175°C).

• Fry the fillets: Carefully add the breaded fillets to the hot Purti Soyalite Soyabean Oil, a few at a time, to avoid overcrowding the pan.

• Cook until golden brown: Fry the fillets until they are golden brown and cooked through, flipping them occasionally for even cooking. This usually takes a few minutes per side.

• Drain: Remove the cooked fillets from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Serving:

• Serve the deep-fried fish fillets immediately while they are still hot and crispy.
• You can accompany them with your favorite dipping sauces, such as tomato sauce, lemon wedges, or a spicy chutney