Fish Kabiraji

Prep Time: 10 mins
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Introduction:
Fish Kabiraji 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