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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 1h00

Serves: 4

Mr Todiwala's Bombay
This is a classic Parsee fish marinated in a simple masala and shallow fried. I love to serve it with my all-time favourite, dhan daar nay vaghar, which is cooked, pureed lentils sizzled with garlic and cumin and served with deep-fried crisp onions as well as the rice. Pomfret (pompano) is the favourite fish in India but sea bass, plaice, tilapia or, even, coley is fine. Dust the marinated fillets in flour, coat in beaten egg, then semolina or coarse-ground rice instead of breadcrumbs. Deep-fry until crisp and golden. Both styles produce great results.

Posted by Hardie Grant from London, United Kingdom • Published 18th June 2014 • See Hardie Grant's 83 projects » © 2024 Cyrus Todiwala / Hardie Grant Books · Reproduced with permission. · Mr Todiwala's Bombay by Cyrus Todiwala (Hardie Grant, £25.00) Photography: Helen Cathcart

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Ariene favorited Parsee Style Fried Fish 02 Jul 04:31
Hardie Grant published his project Parsee Style Fried Fish 31 Mar 11:08

Step 1
Rub salt and turmeric into the fillets and set aside for 30 minutes.
Make a paste with the remaining ingredients except the oil. Taste the paste and check for seasoning. If you like more lime juice or salt, go ahead and add. Spread the paste over the fish and either cook straight away or cover well and leave to marinate in the refrigerator for a few hours or overnight, if liked (the marinade may cure the fish to a degree so less cooking time will be required).
Step 2
Heat enough oil to cover the base of a large frying pan over a medium heat and fry the fish gently until browned well underneath before carefully turning it over to cook the other sides. Do not make the pan too hot, as the masala will burn very rapidly. When ready the fish should be crisp on the outside and delicately soft on the inside.
Step 3
Drain on paper towels, if necessary, and serve with tomatoes, fresh lime and sliced fried potatoes. Alternatively, you can also dust the fish lightly in rice before adding to the pan