Fried Fish Recipe

Easy Fried Fish| Pan-Fried Fish || How to make fried fish with step-by-step photos

Easy Fried Fish is an extremely delicious, mouthwatering, and mild spiced recipe, it is known as a traditional Pakistani recipe, which is prepared with 6 ingredients, no batter required nor many spices, quick and easy to make, here I added some rice flour to the best coating on fish but this is optional you can skip it, originally in this recipe don't use any coating agent but 

I did, fried fish refers to any fish or shellfish prepared by frying. Often, the fish is covered with battered egg, breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. 

Fish is fried in many parts of the world, and fried fish is an important food in many cuisines because fish contains a low-fat, high-quality protein. Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and is a great source of minerals. 

In this recipe, very little oil can be used in shallow frying fish But can be also deep-fried, if you want some more crispy and crunchy crust on top of the fish then you must deep fry, On the other hand, if wanna have a steamed style so you just will be need of 2 tablespoon olive oil in a non-stick pan, and place marinade fish on pan and cook from both sides till both sides are done.

Pan-fried fish is one of the easiest fish recipes, I guess.  This recipe for fried fish is one of my favorite fish recipes, which is common in almost all restaurants and households. Well-marinated fish is fried in a non-stick pan until both sides are done. This perfectly crispy fried fish, when accompanied by steamed rice, will make your lunch meal delectable for sure. You can see a variety of fried fish recipes on my blog. The recipe for this fish fry is quite simple.

Just marinate the fish with a few spices and then shallow /deep fry in a pan over a medium flame until it turns a nice golden brown color. Above, I have given options, shallow or deep, to taste and choose. 

Here is the recipe telling how to make pan-fried fish with step-by-step photos. Additionally, I will also share with all how to remove the fish smell with step-by-step photos. Kindly follow the instructions properly, couldn't make a difference between fish and other meat, the smell just goes away.....Here I used a mushka fish; you can use any kind of fish that you like most. :)    

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To prepare this recipe, first, we will have to thoroughly rinse the fish. Take one large bowl, put the fish, wheat flour, and water, and rub each piece with flour. This tip will remove the smell.
                     

Then rinse them under the running water.

Add 1 tbsp turmeric powder to the fish and repeat the same process of rubbing each piece of fish with turmeric powder. 
                

Rinse the fish pieces under the running water, and now the fish is ready to use in the recipe.e           

  

Put the cumin seeds in the pan, dry roast them slightly on a low flame, and then crush them in the mortar.

           

In a large mixing bowl, put the fish. Combine all the dry spice powder with some water. 

I put some rice flour and water, as I mentioned in my description. You can skip, but this flour will make your fish crispy and crunchy. 

Apply the spices to all fish pieces properly and keep ithem n the refrigerator for marination for about 2 hours.

                    

Place a non-stick pan on the flame, pour oil, and heat it well on a medium flame.
                     

Take out the marinated fish from the fridge.
                          

Now, put the fish in the medium-hot oil pan and allow to fry each side for 2 to 4 minutes on medium flame.

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Flip and cook the other side on medium flame till it turns to a crispy crust on top. Repeatthe same process with all remaining fish.
                      

Now transfer to the serving plate with the onion and lemon wedge.
                          

Now ready to serve with hot sauce, rumali roti, and naan

                   

Katori Rice Kheer Recipe

Katori Kheer | Rice Kheer | How to Make Chawal Ki Kheer Recipe with step-by-step photos

Kheer is a thick, delicious, flavored sweet rice. It is quite a simple rice kheer made with milk, rice, khoya, and dry fruits. Rice kheer is literally tasty and sweet, but when it is served with a clay Katori.

Its taste becomes more delicious. One of the most favorite Pakistani desserts, rice kheer, can be made quickly and easily with just a few ingredients. Kheer is indeed the perfect dish to celebrate a festival or just prepare as a dessert at home after a hearty dinner.

                                   

This is another version of the kheer dessert. Before that, I shared a kheer recipe in my earlier post. Additionally, you can also check out other desserts on my blog, such as almond stuffed dates delight, chana dal halwa, suji ki kali, and suji ka halwa. 

This delightful Dessert recipe of Katori Kheer can be ready in approximately 40 minutes and is good to serve around 4-6 People. Follow all the steps to get a perfect dish. So let’s begin.

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To prepare this recipe, first rinse and soak the rice in warm water for an hour.

                     

Meantime boil the milk in the pot or pan and keep it aside.

           

Chop and crush the almonds and pistachios.

                     

Crush the green cardamom in a mortar.

            

Wash the clay katories under running water and keep them aside.

                             

Coarsely crush the soaked rice in a food processor or mortar.

                 

Shift the boiled milk into a large deep pot and place it on the stove. Add crushed green cardamom to the milk and mix well.

             

Bring it to a boil first on high heat, then turn down the flame to low-medium. Allow the milk to cook for around 30 minutes. Occasionally, keep stirring.g

Once the milk is reduced to a quarter, add crushed soaked rice into the milk along with 1 cup water_Turn up the flame to medium-high,h then constantly keep on stirring.

                     

Once the rice is fully cooked

             

Then add sugar to the milk. Keep mixing on a low-medium flame.

                 

Now add khoya to the milk. Keep mixing until everything is incorporated.

Reduce the heat to low and give it another 10-12 minutes till kheer thickens.

                 

Towards the end,d add chopped almondspistachiosio, and kewra water to the kheer.

                   

Further stir to well combine for 2 minutes. Rice kheer is ready. Let it be a bit.

  

Now fill the clay katori with 1 to 2 spoons of rice kheer.

                 

Garnish with crushed dry fruits.

                               

Sprinkle dry fruits over each Katori.

         

Keep in the refrigerator for 1-2 hours.

            

Now, kheer is ready

            

To serve your family, friends, or loved ones.

Enjoy yummy kheer

                   

Soft Chapati Recipe

Soft Chapati|Flatbread || How to make Soft Chapatis with step-by-step photos

Soft Chapati is also known as roti or phulka. Chapatis are made from a soft dough comprising atta flour, salt, oil, and water. Atta is made from wheat(Gundam) here. I will share with you some tips for soft chapatis from the soft dough, the most important part of the meal of every Pakistani/Indian household.

It is served with almost every gravy and curry possible, making the meal wholesome. Go ahead, check out the easy steps given below, and make these delicious, warm, and soft chapatis in no time. These chapatis are no-fuss food. However, the best thing about Roti/ Chapati is that it is high in nutrition and can be tweaked as per palate preference. 

If you are someone who loves the richness of Ghee, then you can add some ghee while kneading the dough, and with a pinch of salt, this adds a nice aroma and taste to the Chapatis. 
                                        

This simple Pakistani bread is a far healthier option than Naan, Puri, and Bhatura simply because you do not need oil or ghee to prepare this recipe. It is good for people planning to shed some weight and who are following a low-fat diet, as it is prepared without using oil.

Serve the warm chapatis on several occasions, like kitty parties, game nights, potlucks, and many other occasions, along with any main dish, and make it all the more charming. Also, don't forget to share the recipe with all of your friends living abroad, so it reminds them of their country every time they make it.

                             

Tips for Soft Chapatis:

1. Add flour slowly to the water and knead it to a soft dough.
2. Knead the dough for at least 3 to 5 minutes.
3. Rest the dough for a minimum of 15 minutes and a maximum of 1 hour.
4. Roll the chapatis a little thin, but not too thin or too thick.
5. Heat the Tawa really well before putting the chapati in.
6. Flip it just twice, don't keep on flipping over.
7. Once the chapati is cooked, remove it to a plate, spread some ghee or oil over it, and store it in a hot case.

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Take water and salt in a bowl, mix well, add wheat flour, then further mix them together. Now knead this into a soft dough
Add more flour as needed 

Knead it for 3-5 minutes, then cover it with a wet kitchen towel and rest it for 15 minutes. After 15 minutes, knead the dough for about 5 minutes more. Now it gets extremely soft
Now, drizzle some drops of oil over the dough and apply it all over the dough. Put it back into the bowl and cover it with a plastic cover. Keep aside for 30 minutes.

Divide the dough into equal portions, make smooth balls, and flatten them between your palms. Roll into 4 diameters, keeping the edges thinner than the center. Put it on a hot Tawa, and cook it for a few seconds.

Flip over and cook the other side for a few seconds
Now flip over again and cook for a few more bubbles on top till it puffs. Now remove and place in the hot pot. You can drizzle some drops of oil/ghee over chapati. You repeat the same process with all remaining dough balls 
               

Now, chapati is done to serve with dal, sabzi, and curry.