Restaurant Style Spicy Finger Fish – Food Fusion - Pakistani's No 1 Quick Recipe Platform

Ingredients

• Hari mirch (Green chillies) 3-4
• Podina (Mint leaves) ½ Cup
• Hara dhania (Fresh coriander) ½ Cup
• Water ¼ Cup or as required
• Imli ka pani (Tamarind water) 2 Cups (soak 50g tamarind in 2 Cups water & strain after 30 minutes)
• Sugar 3 tbs
• Namak (Salt) 1 tsp or to taste
• Zeera (Cumin seeds) roasted & crushed 1 tbs
• Lal mirch (Red chilli) crushed ½ tsp
• Cornflour 1 & ½ tsp
• Water 2 tbs or as required
• Maida (All-purpose flour) sifted ¾ Cup
• Lal mirch powder (Red chilli powder) ½ tbs or to taste
• Zeera powder (Cumin powder) 1 tbs
• Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
• Lal mirch (Red chilli) crushed 1 tbs
• Kali mirch powder (Black pepper powder) ½ tsp
• Ajwain powder (Carom powder) ½ tsp
• Haldi powder (Turmeric powder) ½ tsp
• Zarda ka rang (Orange food color) ¼ tsp
• Namak (Salt) 2 tsp or to taste
• Tatri (Citric acid) ¼ tsp
• Dahi (Yogurt) ¼ Cup
• Sarson ka tel (Mustard oil) 3-4 tbs
• Adrak lehsan paste (Ginger garlic paste) 1 tbs
• Water 1 Cup or as required
• Finger fish boneless (Surmai/King fish) 600g
• Cooking oil for frying
• Chaat masala
• Hara dhania (Fresh coriander) chopped