Step-by-Step Instructions

1. 1.Wash and Prepare Fish

   Wash 908g Basa fish fillets thoroughly under running water. Cut the fish into desired sizes using scissors. In a bowl, add 1 tbsp garlic paste, 1 tsp salt, 2 tbsp vinegar, 1/2 tsp caraway seeds, 1 tbsp tamarind water, and enough water to cover the fish. Mix well and let the fish soak for 30 minutes to remove any smell. After 30 minutes, wash the fish again and place it in a strainer for 30 minutes to drain excess water, or pat dry with paper towels/cloth.

2. 2.Prepare Fish Marinade

   In a separate bowl, combine 2 tbsp ginger & garlic paste, 1 tbsp yogurt, 1 tbsp crushed coriander seeds, 1 tbsp chili flakes, 1 tsp salt (use less as fish already has salt), 1/4 tsp black salt, 1 tsp caraway seeds, 1 tsp cumin powder, 1 tsp garam masala powder, 1 tsp paprika powder (for color), 1/4 tsp nigella seeds, 1 tsp turmeric powder, 2-3 tbsp tamarind water, 6 tbsp gram flour, 1 tbsp vinegar, 1 tsp black pepper, and 2 finely chopped green chilies. Mix all ingredients thoroughly to form a thick paste. Ensure the marinade is not too thin.

3. 3.Marinate the Fish

   Add the drained fish fillets to the prepared marinade. Squeeze fresh lemon juice from half a lemon over the fish. Mix well, ensuring each piece of fish is evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for 2 hours. For best results, marinate overnight.

4. 4.Fry the Fish

   Heat cooking oil in a pan on high heat, then reduce to medium. Before frying, mix the marinated fish once more. Carefully place the marinated fish pieces into the hot oil, ensuring not to overcrowd the pan. Fry until one side is slightly cooked, then flip and fry until golden brown and cooked through, about 8 minutes per batch. Hold the fried fish with a strainer to drain excess oil before transferring to a plate. Do not turn off the heat until all fish is fried to prevent oil from soaking into the fish.

5. 5.Prepare and Fry the Fries

   Peel and cut 2 large potatoes into fries. Boil the potato fries in water for 1 minute. Drain the boiled potatoes and immediately pour cold water over them. Place the potatoes in a strainer for 5 minutes to drain excess water. Heat the same oil used for fish (after cleaning it) on high heat. Half-fry the potatoes, then remove them from the oil and let them cool for 10 minutes. After cooling, fry the fries again on high heat until golden and crispy. Remove from oil and place on a plate.

6. 6.Prepare Mint Chutney

   In a blender, combine 1/2 cup packed mint leaves, 1/2 cup packed cilantro, 2 green chilies, 1/2 tsp cumin seeds, 1 tsp salt, 1 tbsp tamarind water, 1 tbsp yogurt, 1 ice cube, and fresh lemon juice from half a lemon. Blend until smooth. You can also add pomegranate powder for extra flavor. Transfer the chutney to a serving bowl.

7. 7.Serve

   Serve the hot Lahori fish pakora with crispy fries and fresh mint chutney. Enjoy!