Lahorites are mostly chicken and lamb eating crowd but there are a few fish dishes that are favourite around the year, among them is Tawa Fried Fish which is different from the heavily crusted deep fried fish which is more a winter sensation.
Tawa fried fish is a speciality of Lahore. Tawa is a heavy, cast iron griddle, used in South Asia to cook flatbreads and meat. If you don’t have one, you can use a nonstick or cast iron frying pan as well.
This is a simple and quick recipe for pan fried fish fillet in an aromatic marinade of herbs and spices. The real kick comes from cooking the fish over a bed of fried onions and lemons. With very little effort you can achieve a very impressive result to wow your guests.
For Lahori Tawa Fry Fish :
2 fillet Sole fish or any fish of your choice
1/2 cup mint leaves
1 cup coriander leaves
3 tablespoons lemon juice
2 green chilli peppers
1 teaspoon cumin seeds
1/2 teaspoon red chilli powder
Salt to taste
1 onion, sliced
3 lemons sliced
4 tablespoons olive or sunflower oil
This Is What You Do :
Pat the fish dry and do not add extra liquid to the marinade.
Combine mint leaves, coriander leaves, lemon juice, chilli peppers, cumin seeds, chilli powder and salt in a food processor. Whiz to make a paste, pour this over the fillet and leave to marinate for 15 minutes.
Heat oil in a nonstick frying pan, griddle or tawa, fry onions till light golden over medium heat. Place the lemon slices over the onions, then fish fillet and pour the marinade over the fish, reduce heat to medium low and cover the pan for 3-4 minutes.
Flip the fish fillet and cover the pan again for another 3-4 minutes or till the fish is done and golden on the outside.
Serve hot with roti, paratha and your favourite salad.