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Chamba Fish Fry

Bethica Das
20 minutes
Prep Time
10 minutes
Cook Time
2 People
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ABOUT Chamba Fish Fry RECIPE

This is a simple and yummy fish fry from the regions of Chamba in Himachal Pradesh. It is coated with a paste made of ginger, garlic, green chilies and a handful of coriander leaves. It is then deep fried to a crispy golden colour. It is traditionally served with chukh, which is a Himachali chutney made of dry red chilies.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • North Indian
  • Appetizers

Ingredients Serving: 2

  1. 2 sardine fish
  2. 1 tsp. lime juice
  3. 1/4 tsp. turmeric powder
  4. 1/4 tsp. salt
  5. 1/2 tsp. red chili powder
  6. 1" ginger
  7. 2-3 garlic cloves
  8. handful of coriander leaves
  9. 2 green chilies
  10. 1 cup gram flour
  11. oil to deep fry


  1. Grind the ginger, garlic, coriander leaves and green chilies into a smooth paste. Keep aside. Marinate the fish with salt, lime juice, turmeric powder and red chili powder for 10 minutes.
  2. Then marinate with the ginger-garlic paste for another 10 minutes.
  3. Coat with the gram flour.
  4. Deep fry in hot oil till light golden in colour.
  5. Drain on a kitchen towel.
  6. Serve with salad and a drizzle of lime juice.

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