Replicates Shan Fried Fish Mix with salt eliminated.
Use ~2 tbsp per lb of fish fillets. Scale up and store in a jar.
| Ingredient | Amount |
|---|---|
| Red chili powder | 2 tsp |
| Paprika | 1½ tsp |
| Ground coriander | 1½ tsp |
| Onion powder | 1 tsp |
| Garlic powder | 1 tsp |
| Ground ginger | 1 tsp |
| Wheat flour | 1 tsp |
| Dried fenugreek leaves (kasuri methi) | ½ tsp |
| Turmeric | ½ tsp |
| Ground cumin | ½ tsp |
| Mango powder (amchur) | ½ tsp |
| Carom seeds (ajwain) | ¼ tsp |
| Ground cinnamon | ¼ tsp |
| Ground black cardamom | ¼ tsp |
| Black pepper | ¼ tsp |
| Citric acid | ¼ tsp |
| Cane sugar | ¼ tsp |
| Ground cloves | â…› tsp |
| Canola oil | ½ tsp |
Omitted from original: Salt, Maltodextrin, Silicon dioxide.
Salt at the table to taste.
Mix all dry ingredients thoroughly. Store excess in an airtight jar.
Per lb of fish fillets, combine:
- 2 tbsp spice mix
- 1 tbsp fresh garlic paste
- ½ tsp canola oil
- Splash of water if needed to form a paste
Coat fish fillets thoroughly. Refrigerate 2–3 hours.
Fry in hot oil until golden on each side. No additional coating needed.