| Prep: 50 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 330 | 10g | 2g | 29g |
| sugars | fibre | protein | salt |
| 7g | 6g | 31g | 0.75g |
Why I Love Indian Fish Dahi Vada
Let me tell you about one of my absolute favorites from my culinary explorations—Fish Dahi Vada. Growing up in a Tex-Mex household, my appetite for savoring and creating diverse flavors was cultivated at an early age. But, this delightful dish almost feels like a home away from home, beautifully weaving the richness of Indian flavors with the freshness of seafood, reminding me of the soulful Southern fish fries we enjoyed during my Texas summer nights.
A Festive Fusion on Your Plate
The Fish Dahi Vada recipe brings together two comforting foods – fish, a staple protein source for many global cultures, and the humble Dahi Vada, a cherished Indian street food. Merged together, they create an incredible flavor experience that promises a burst of tangy, spicy, and umami tastes in every bite.
A bit of inspiration for this recipe came from Chef Vikas Khanna, a renowned Michelin starred Indian chef known for his innovative takes on Indian cuisine. Check out his cookbooks at Amazon for more such inspirations.
A Versatile ‘Vada’
What I particularly love about this Fish Dahi Vada recipe is its adaptability. It marries well with the zing of Tamarind chutney and the zest of Green chutney, creating a mosaic of robust flavors on your taste buds. It’s not just a standalone dish, though. Pair it with mint-cilantro Pulao or serve them as starters at a potluck; they’re a crowd-pleaser.
This recipe can also be tailored to your palate; prefer it spicier? Add more green chilies. Seeking a deeper tanginess? Increase the yogurt measure. It’s your canvas to paint with flavors!
Although the Fish Dahi Vada might not be classic Tex-Mex, it provides a similar satisfying comfort that’s warming and familiar, taking me back to the flavor-crafted kitchen from my Texas childhood. So, let’s stroll with me down this memory lane and fill our homes with the irresistible aroma of this recipe cooked with a dash of Southern soul, bearing the charm of our beloved local spices.
What You’ll Need
- 1 pound white fish fillets
- 1 cup Bengal gram lentil (chana dal)
- 2 cups plain yogurt
- Salt to taste
- 1 tablespoon red chili powder
- 1 tablespoon ground cumin
- 2 green chilies, finely chopped
- 1 tablespoon ginger, grated
- 2 cups vegetable oil, for deep frying
- 1 tablespoon roasted cumin powder
- 1 tablespoon chaat masala
- 1 teaspoon black salt
- ½: Fish, Bengal gram lentil (chana dal), plain yogurt, green chilies, asafoetida (hing)
Method
Step One
Begin by soaking the Bengal gram lentil (chana dal) in water for about 3-4 hours. Once the lentils have softened, drain the water and grind the lentils into a smooth paste. Make sure that there is minimal water in this paste.
Step Two
Take the white fish fillets and cook them till they are soft and flaky. Make sure to drain out all the excess water once the fish is cooked. Once done, mash the fish into a fine paste.
Step Three
In a large bowl, combine the fish paste and lentil paste. Add in the salt, red chili powder, ground cumin, finely chopped green chilies, and grated ginger. Mix all the ingredients together until they are well combined. Make sure the mix is not watery.
Step Four
Heat the vegetable oil in a deep frying pan. Shape the fish and lentil mixture into round balls and deep fry them in the oil until they turn a golden brown color. Once done, remove the fried vadas from the oil and drain the excess oil on a paper towel.
Step Five
To prepare the yogurt mixture, take the plain yogurt in a large bowl. Add in the roasted cumin powder, chaat masala, black salt, and asafoetida. Stir well to combine all the flavors.
Step Six
Immerse the fried vadas in the prepared yogurt mixture. Make sure every vada is well coated with the yogurt. Leave them to soak for a minimum of two hours.
Step Seven
Finally, garnish the yogurt drenched vadas with finely chopped coriander and mint leaves. Drizzle over the tamarind and green chutney over the top. Your fish dahi vada is ready to be served and enjoyed.
