Masala Machchi

Crispy fried cod fillets marinated in Indian spices and served with a fresh cucumber and tomato salad.

Gluten-Free Dairy-Free Fish Main Course Spicy Fried

Estimated Nutrition

Calories

355.1

kcal / serving

1420.5 kcal total

Carbs

23.6g

per serving

94.2 g total

Fat

16.4g

per serving

65.4 g total

Protein

28.9g

per serving

115.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cornflour

GrainsCereals

100

Gram Flour

also known as chickpea flour

Liquids

Lime Juice

for first marinade

120

Sparkling Water

Lime Juice

for dressing

NutsSeeds

pinch

Salt

to taste

Ginger Paste

Garlic Paste

alternative to ginger paste

2.5

2.5

1.25

2.5

2.5

for sprinkling

sprig

Coriander

leaves only

OilsFats

500

Oil

for deep frying

2.5

Olive Oil

for dressing

Seafood

piece

Cod

fillets weighing approximately 100-120g each

Vegetables

piece

Cucumber

small and thick sliced

piece

Tomato

medium and sliced

0.5

piece

Red Onion

peeled and sliced

Method

Marinate fish with lime juice and salt for 20 minutes.

Whisk batter ingredients with sparkling water until smooth and runny.

Dry the fish thoroughly using kitchen towels.

Marinate fish in the batter for an additional 10 minutes.

Deep fry fillets in a wok over medium heat until crispy.

Drain fish on paper towels and sprinkle with chaat masala.

Combine the sliced salad vegetables in a bowl.

Mix dressing ingredients together and toss with the salad.

Serve the crispy fish immediately over the prepared salad.