Amritsari Fried Fish & Dum Methi Baingan | Rida Aftab | Tarka | 20 Oct 2025 | Masala TV

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Experience a burst of Punjabi and desi flavors in this episode of Tarka with the ever-talented Chef Rida Aftab! 🐟🍆✨
From crispy golden fish to a rich and aromatic veggie delight — this menu is pure comfort with a punch of spice.

🐠 Amritsari Fried Fish – Crispy, spicy, and perfectly golden — a street-style Punjabi classic that’s irresistibly good with every bite.
🍆 Dum Methi Baingan – A hearty blend of eggplant and fenugreek leaves slow-cooked to perfection, bringing out that deep, earthy, and aromatic flavor.

✨ Enjoy a soulful desi spread that combines bold taste with authentic tradition — only on Tarka!

👩‍🍳 Chef: Rida Aftab
📺 Show: Tarka
📅 Onair Date: 20 Oct 2025
📌 Channel: Masala TV


Amritsari Fried Fish
Ingredients:
• Fish – ½ kg
• Ginger garlic paste – 2 tsp
• Lemon juice – 2 tbsp
• Cumin seeds – 2 tsp
• Salt – 1 tsp
• Ground red chili – 1 tsp
• Crushed coriander seeds – 1 tsp
• Carom seeds – ½ tsp
• Crushed red chili – 1 tsp
• Yogurt – ½ cup
• Green chili sauce – ½ cup
• Egg – 1
• Gram flour – ½ cup
• Oil – as required
Method:
First, marinate the fish with ginger garlic paste, 1 tbsp lemon juice, salt, carom seeds, ground red chili, and green chili sauce. Let it rest for 2 hours.
In a separate bowl, mix yogurt, crushed red chili, gram flour, salt, ginger garlic paste, and egg until smooth. Add the marinated fish pieces to this mixture and coat them well.
Deep-fry the fish in hot oil until golden brown and crispy.
Serve hot with lemon wedges and mint chutney.


Dum Methi Baingan
Ingredients:
• Eggplant – ½ kg
• Fenugreek leaves – ½ kg
• Yogurt – 250 g (1 pound)
• Onions – 4
• Ginger garlic paste – 1 tbsp
• Salt – ½ tsp
• Red chili powder – 2 tsp
• Turmeric powder – 1 tsp
• Cumin seeds – 2 tsp
• Green chilies – 6
• Fresh coriander – ½ bunch
• Oil – ½ cup
• Ground hot spices – ½ tsp
Method:
Peel and cut the eggplants, then boil them until slightly tender. Heat oil in a pan and fry the onions until golden brown. Add cumin seeds, ginger garlic paste, salt, turmeric, red chili powder, and fenugreek leaves. Sauté well.
Next, add the boiled eggplant pieces and mix gently. Add green chilies and chopped coriander. Cover and cook on low flame (dum) for 5 minutes.
Finally, dish out and serve hot with roti or naan.





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