Yummy Traditional

Tawa Fish | Pan-Fried Fish || How to make Tawa Fish recipe with step-by-step photos

Tawa Fish is a delicious, flavored, shallow-fried seafood meal that is prepared with a few basic spices and herbs and then cooked on a flat pan/skillet. An easy recipe goes well with naan, chapattis, and chutney.

It is a delight of the rainy/winter season and is served at every eating place. Now you can prepare this amazing recipe at home.

Mainly to make Tawa Fish, you require fish fillets, but here I made Tawa Fish with small-sized Mushka fish, which I like more than other fish. This small fish is full of flavor, and juicy white large/giant fish becomes so dry and tasteless after cooking, so I always prefer to buy this delicious small fish to cook.

To prepare the Tawa fish marinade, mix ginger garlic paste and gram masala. Then, a fish batter is prepared by mixing spices, gram flour, egg, ginger garlic paste, lemon juice, and coriander leaves to give it an ultimate spicy, tangy, and strong taste. Tawa Fish recipe is usually made by roadside vendors and highway restaurants in the open air

For the best result, follow my detailed step-by-step photo instructions and tips

Recipe notes:

Fish: You can use either fish fillets or small whole fish, but always opt for fresh fish; avoid purchasing stale fish, as it tends to have a foul smell and unpleasant taste.

Skillet/Pan: Using a non-stick pan or skillet will make cooking fish easier. Iron or other types of pans may cause the fish to stick to the bottom.

Fish Rinse: One of the most crucial steps in cooking fish is rinsing it thoroughly until the smell dissipates. To do this, apply some flour to the fish and let it sit for 10 minutes.

Then, wash it carefully under running water, as fish meat is delicate and can easily break apart. You can also check out my easy fried fish recipe, which includes the fish rinsing method.

Marination: Marinating the fish and allowing it to rest are key to making it delicious and juicy. ** While the marination time isn’t long, it remains an essential part of preparing Tawa fish or any type of fish.

Frying Fish: Maintaining the stove's heat is important; Tawa fish is cooked on a flat pan with a little oil while covered, allowing the spices to cook properly on all sides. Avoid turning the flame too high; a moderately high flame is ideal for cooking Tawa fish.

Spices: I used basic powdered spices along with lemon and herbs, skipping carom seeds as they upset my stomach. However, you can add them when making the batter, as they aid in digestion.

For more Delicious Fish Recipes:

Tandoori fish

Fish and chips

Easy fried fish

Lahori fried fish

Fish fingers

If you have tried this Pan-Fried Fish Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest recipe video updates.

To begin this recipe, firstly, wash the fish thoroughly as per my instructions. Ginger garlic paste and herbs preservation method can be found on this link: kitchen hacks.

Take a tray/plate to put the rinsed fish in. Apply ginger garlic, white vinegar, and gram masala over the fish and rub the fish gently with spices all over the sides and slit.s

Leave it aside for 20 minutes.

Meanwhile, prepare the gram flour batter. It takes a mixing bowl. Squeeze the fresh lemon juice into it, then add gram flour, rice flour, and cornflour. Ginger garlic paste

Next, whisk the egg and pour it into the mixing bowl along with red chili powder, Kashmiri red chili powder, and crushed coriander powder.

Towards the end, add crushed black pepper, turmeric powder, salt, chopped coriander leaves, and food color.

Give it a good stir till everything is incorporated.

Now take another open tray/plate and coat each marinated fish with the prepared batter.

And keeps in the fridge for half an hour for marination.n

Heat the oil in the flat pan/skillet. Place the marinated fish in the pan and put the lid on. Cook each side of the fish on a moderately low flame for 5-7 minutes.

Remove the lid, flip the fish, and cook the other side by covering.

Once they turn a nice golden brown color on both sides, take them out of the pan.

Transfer to the serving dish.

Serve hot with chapatti, naan, and chutney.

Frozen Paratha Recipe ( Readymade Paratha )

frozen paratha recipe with step by step photos and video

Frozen Paratha || Roti Paratha Frozen || How to Make Frozen Paratha with step-by-step photos and video.

Frozen Paratha is a layered flatbread paratha that is refrigerated for 2-3 weeks with all-purpose flour along with some other basic ingredients. Making frozen paratha is a very easy and simple way; this is very delicious and crispy, which can be had at sehri or breakfast or any time of the day.

You can even give it to kids’ tiffin boxes by making egg roll or chicken roll, as well as with cheese paratha roll, perfect lunch boxes for your kids. Yummy and sumptuous frozen paratha are absolutely irresistible.

My Latest Frozen Paratha Video Recipe:

But seems a little hard when somebody hasn’t had enough time to spend in the kitchen, since frozen paratha takes some time to prepare. One way out is to make the paratha whenever you find time and freeze it. If it doesn’t go right, the frozen paratha stays good for at least one month.

You can take out the required number of Frozen parathas and thaw them whenever you want. Do not place too much stuff in the freezer, er as that can reduce the efficiency and lead to some spoilage.

For more Paratha recipes:

Laccha paratha

Baldar paratha

Crispy puri paratha

Onion paratha

If you have tried this Frozen Paratha Recipe, don’t forget to rate it. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Take a large-sized mixing bowl and combine all ingredients. First, add all dry ingredients to the flour.

Then add sugar and salt.

Stir to mix up

Pour water, adding ghee and egg.

Mix all ingredients with the help of a spatula. Once the dough is formed _Transfer the dough onto the working slab

Now start kneading the dough tilit l turno smooth_Drizzle some oil over the dough. Cover with the lid and leave it to rest for an hour.

In the meantime, in a small bowl, add ghee along with maida. Stir to combine very well, and set aside.

Punch the dough down and knead it further for 2 minutes.

Transfer the dough onto the working surface and divide into portions. All dough balls should be of equal weight and size.

Give them ball shapes.

Dust the overworking flour or take one dough ball and roll it as thin as you can

Apply some ghee batter over the rolled roti with the help of a brush.

Cut the broad strips with a sharp knife or pizza cutter.

Place each strip on top of the other. Apply ghee batter again over the strips.

And then roll it

Press it slightly and give it a flattened shape.

Repeat the same process with all the remaining dough balls. Place all prepared paratha dough balls on the tray.y

Cover them with the cling plastic wrap.

Give it another 10-15 minutes to rest; then they get a rest and start rolling.

Place the plastic sheet piece over the mat or workinslab. And place one prepared paratha dough ball on the sheet. And cover it with the other plastic. Press it and

Then start rolling

Around 7 inches in diameter with a light hand

Prepare all parathas with all remaining dough balls.

And place on tray. Keepeep in the refrigerator for at least 6 hours to freeze them properly.

Paratha is ready to cook.

Firstly,stly grease the Tawa with the ghee and heat it well. Remove the plastic sheet from the frozen paratha. a

Place the paratha on the hot Tawa. Cook on each side for about 1-2 minutes on the medium-high flame. At this stage,e you can apply some ghee if required.