Mahi Tukra (Spiced Fish Cubes) In Potato Baskets

• 40 fish cubes (1.5"), washed
• Salt to taste
• 2 juice lemons (nimbu)
• 1 cup / 200gm / 7oz gram flour (besan)
• 1tbsp / 15gm refined flour (maida)
• 1tsp / 5gm red chili powder
• 1 egg
• 1 tbsp / 15 gm red chili paste
• 1 tsp / 5 gm ginger-garlic (adrak-lasan) paste
• 1/2 tsp / 2 1/2 gm Bishop's weed (ajwain)
• Vegetable oil for frying
• For the tempering
• 1 tbsp / 15 ml vegetable oil
• 2 pods garlic (lasan), chopped
• 1 tbsp / 15 gm ginger, chopped
• 1 green pepper (shimla mirch), diced into 1.5" pieces
• 1 red pepper, diced into 1.5" pieces
• 1 tomato, diced into 1.5" pieces
• 1 onion, diced into 1.5" pieces
• 1/2 tsp / 5 gm chaat masala
• 1 juice of lemon (nimbu)
• 1/2 cup / 100 gm / 3 1/2 oz green coriander (hara dhaniya), chopped
• 4 potato baskets for presentation (see note)

1. 1. For the marinade, marinate the fish cubes with salt, lemon juice, gram flour, refined flour, red chili powder, egg, chili paste, ginger-garlic paste, and Bishop's weed.
2. 2. Lightly fry the fish cubes in hot oil till golden brown.
3. 3. For the tempering, heat the oil in a pan; add garlic and fry. Add green chilies, ginger, bell peppers, tomato, and onion.
4. 4. Now add the pre-fried fish cubes. Season with red chili powder, cumin powder, and chaat masala.
5. 5. Toss everything together. Sprinkle lemon juice and garnish with green coriander.
6. 6. Serve in potato baskets.
7. Note: For the potato baskets, peel and grate 500 gm / 1.1 lb potatoes with a Madeline grater and soak in salted water. Drain the water and put the potatoes in a double tea strainer and fry in hot oil 'till crisp. Use as required.

fish, salt, lemons, flour, flour, egg, red chili paste, gingergarlic, vegetable oil, tempering, vegetable oil, garlic, ginger, green pepper, red pepper, tomato, onion, chaat masala, lemon, green coriander, baskets for presentation

Taken from www.epicurious.com/recipes/member/views/mahi-tukra-spiced-fish-cubes-in-potato-baskets-50128200 (may not work)