Crispy, golden fish fry with a punchy Bihari-style marinade of mustard oil and classic spices. A perfect appetizer or side dish that's incredibly flavorful and easy to make at home. Ready in under an hour, it's a true taste of Eastern India.
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Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
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About Bihari Fish Fry, Dal Tadka, Steamed Basmati Rice and Kachumber Salad
Crispy Bihari fish fry, protein-packed dal, and fluffy rice. A wholesome, energy-giving meal!
This bihari dish is perfect for dinner. With 797.53 calories and 46.94g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
Cumin Powder
1 tsp Garam Masala
0.5 tsp Ajwain (carom seeds)
1.5 tsp Salt (or to taste)
1 tsp Chaat Masala (for sprinkling)
2 tbsp Coriander Leaves (finely chopped, for garnish)
4 pcs Lemon Wedges (for serving)
Instructions
1
Prepare the Fish
Rinse the fish steaks thoroughly under cold running water.
Pat each piece completely dry with paper towels. This step is crucial for achieving a crispy crust.
2
Create the Marinade
In a large mixing bowl, combine the ginger-garlic paste, lemon juice, besan, rice flour, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, ajwain, and salt.
Mix everything together until you have a thick, smooth, and lump-free paste. If the paste is too dry, add 1-2 teaspoons of water to get a spreadable consistency.
3
Marinate the Fish
Add the dry fish pieces to the marinade.
Use your hands to gently coat each steak evenly on all sides.
Cover the bowl and let the fish marinate for at least 30 minutes at room temperature. For a deeper flavor, you can refrigerate it for up to 2 hours.
4
Shallow Fry the Fish
Heat the mustard oil in a wide, heavy-bottomed skillet or pan over medium-high heat. The oil is ready when a tiny drop of marinade sizzles instantly.
Carefully place a few marinated fish pieces into the hot oil, ensuring not to overcrowd the pan. Cook in batches if needed.
Fry for 4-5 minutes on the first side until it turns golden brown and crisp.
Gently flip the pieces and fry for another 4-5 minutes on the other side until fully cooked and crispy. The fish should be opaque and flake easily.
5
Drain and Serve
Remove the fried fish from the pan and place it on a wire rack or a plate lined with paper towels to drain excess oil.
While the fish is still hot, sprinkle it generously with chaat masala.
Garnish with freshly chopped coriander leaves and serve immediately with lemon wedges on the side.
4
Serving size: 1 cup
240cal
11gprotein
34gcarbs
8gfat
Ingredients
1 cup Toor Dal (rinsed and soaked for 30 minutes)
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
