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RECIPE
20 INGREDIENTS12 STEPS40MIN

Fried Fish Dabbawalla (Ocean Perch and Curried Noodles)

5.0
1 Ratings

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Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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This dish pays respects to the dabbawalla system I learned about while in India. The creamy pasta, seasoned crispy fried fish, topped with a cool mint yogurt create a wonderfully spiced and balanced dish full of flavor.
40MIN
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2

Fried Fish

1.3 lb
Ocean Perch Fillets
as needed
Buttermilk
to taste
Cayenne Pepper
to taste
Garam Masala
to taste
Madras Curry Powder
to taste
to taste
Peanut Oil
or Neutral-Flavored Oil

Pasta

1
Medium  Onion , julienned
2 Tbsp
Ghee
2 Tbsp
Tomato Paste
2 Tbsp
Madras Curry Powder
1/2 Tbsp
Garam Masala
2 cups
Heavy Cream
2 Tbsp
Chopped  Fresh Cilantro
10 oz
Cooked  Pasta

For Serving

to taste
Plain Yogurt
to taste
Chopped  Fresh Mint

Nutrition Per Serving

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CALORIES
1923
FAT
99.3 g
PROTEIN
69.6 g
CARBS
178.6 g

Cooking Instructions

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Step 1
Cut the Ocean Perch Fillet (20 ounce) into 3 to 4 oz pieces.
Step 2
Marinate the fish in Buttermilk (as needed) overnight.
Step 3
In a bowl, add All-Purpose Flour (1 cup), Cayenne Pepper (to taste), Garam Masala (to taste). Ground Turmeric (to taste), Madras Curry Powder (to taste), and Kosher Salt (to taste). Mix well.
Step 4
Dredge the marinated fish in the spice mixture.
Step 5
Fill a pot with enough Peanut Oil (to taste) to cover the fish, and heat to 375 degrees F (190 degrees C).
Step 6
Fry the fish in batches until nearly cooked through, then remove and place on a plate covered with paper towels. The carry-over heat will finish cooking the fish.
Step 7
Sauté the Onion (1) in Ghee (2 tablespoon) until translucent.
Step 8
Add Tomato Paste (2 tablespoon), Madras Curry Powder (2 tablespoon), Ground Turmeric (1 tablespoon), Garam Masala (1/2 tablespoon), and Kosher Salt (to taste). Sauté until fragrant.
Step 9
Mix in the Heavy Cream (2 cup) and then add the Fresh Cilantro (2 tablespoon). Simmer for 1 minute.
Step 10
Mix in the Pasta (10 ounce). Once done, check and adjust the texture and seasoning as desired.
Step 11
Mix the Plain Yogurt (to taste) and Fresh Mint (to taste) together.
Step 12
Plate the pasta, then top with the fish and mint yogurt. Serve warm.

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Nutrition Per Serving
Calories
1923
% Daily Value*
Fat
99.3 g
127%
Saturated Fat
64.4 g
322%
Trans Fat
0.0 g
--
Cholesterol
501.5 mg
167%
Carbohydrates
178.6 g
65%
Fiber
8.6 g
31%
Sugars
9.3 g
--
Protein
69.6 g
139%
Sodium
447.7 mg
19%
Vitamin D
3.4 µg
17%
Calcium
455.6 mg
35%
Iron
9.9 mg
55%
Potassium
1316.4 mg
28%