Bengali Porota, Indian Fish Fry and Kachumber Salad

Ingredients

• 600 g Kingfish (About 4 large steaks, cleaned and patted dry)
• 2 tbsp Ginger-Garlic Paste
• 1.5 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
• 0.5 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 0.5 tsp Garam Masala
• 0.5 tsp Black Pepper (Freshly ground is best)
• 0.25 tsp Fennel Powder (Optional, for authentic South Indian flavor)
• 2 tbsp Rice Flour (Key for a crispy coating)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Salt (Adjust to taste)
• 4 tbsp Coconut Oil (For shallow frying)
• 10 pcs Curry Leaves (Optional, for aroma)

Instructions

1. 1

   Prepare the Fish

   • Rinse the fish steaks under cold water and pat them completely dry with paper towels. This step is crucial for a crispy result.
   • Using a sharp knife, make 2-3 shallow, diagonal slits on both sides of each fish steak. This allows the marinade to penetrate deeply.
2. 2

   Create the Marinade Paste

   • In a medium bowl, combine the ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, black pepper, fennel powder, rice flour, lemon juice, and salt.
   • Mix all the ingredients well. Add water, 1 teaspoon at a time, until you form a thick, smooth paste that is not runny. It should have the consistency of toothpaste.
3. 3

   Marinate the Fish

   • Generously apply the marinade paste over each fish steak, ensuring it gets into the slits you made.
   • Cover the bowl and let the fish marinate in the refrigerator for a minimum of 30 minutes. For best results and deeper flavor, marinate for up to 2 hours.
4. 4

   Shallow Fry the Fish

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.