Pan Fried Fish with Bombay Potatoes

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Pan fried fish with Bombay potatoes:

Pan fried fish with Bombay potatoes, doesn’t that sound inviting and flavoursome! Well it is!

If you follow my Instagram and website you would know I am huge fan of pan fried fish, steamed fish, oven baked fish and all sorts of fish dishes and this has become one of my favourites. This Pan fried fish with Bombay potatoes combination has become my absolute favourite one.

On Instagram there are so many talented food bloggers, chefs and I constantly get inspirations from these amazing people. The Bombay Potatoes with fish idea I got from lovely Freda Shafi, do check her great page on instagram, @fredashafi_spiceitup. She made a similar creation and served it with meat and I absolutely loved it, thought of serving it with this fish instead of same old boring mashed potatoes. It’s packed with flavours and goes so well with the texture of the fish.

So do give these pan fried fish with Bombay potatoes recipe a try!

Ingredients:

Fish cut in bite size pieces
1 tsp ginger garlic paste
1 tsp coriander paste
1 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp black pepper
1/4 tsp garam masala

1 tsp mustard oil
Salt to taste
2 tbsp gluten free plain flour
1 tbsp coarse cornmeal
Salt to taste
1 tsp turmeric powder
1 tbsp cooking oil

Instructions:

Marinate the fish in above ingredients at least 30 minuets to 2 hours.

Add some salt, turmeric and black pepper powder to cornmeal and flour. Whisk it well.

Coat the marinated fish in flavoured flour. Heat oil and pan fry the fish for 3 minuets on each side in a very hot pan.

Ingredients (Bombay Potatoes):

3 boiled potatoes crushed
1 small onion medium diced
1 tbsp ginger and garlic paste
1 tsp green chilli paste
1 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala
Salt to taste
1/4 tsp asafoetida
1/4 tsp mustard seeds
1/2 tsp cumin and fennel seeds
1/2 tsp crushed roasted coriander seeds
1 tsp oil

Instructions:

Heat oil, add in the mustard seeds, after they splutter add in the coriander, cumin and fennel seeds. Add in the asafoetida, turmeric powder and onion. Sauté for 2 minuets.

Add in the ginger, garlic and green chilli paste, sauté for 2 more minuets. Add in the red chilli and garam masala, mix well, add 1 tbsp of water so the spices don’t burn and add in the potatoes.

Mix it well. Fry for another 2-4 minuets.

Garnish with coriander, serve the fish on top of these potatoes.

Gayatri Singh