Ragi-Crusted Fish with Coriander Chutney

Ingredients

• 2 medium rohu/pomfret/surmai fillets (~300g total) - 1.5 mg iron per 100g (IFCT 2017, Food Code H002, Fresh Water Fish Table, Mineral & Trace Elements Table)
• 1/2 cup ragi (finger millet) flour - 3.9 mg iron per 100g (IFCT 2017, Food Code A008, Cereals & Millets Table) | 2 tbsp rice flour
• 1/2 tsp turmeric | 1/2 tsp red chilli powder | 1/2 tsp coriander powder | 1/4 tsp black pepper | Salt
• 1 egg, lightly beaten (for binding - optional) | 2 tsp lemon juice (marinade)
• 1 tbsp oil for shallow frying
• FOR CHUTNEY: 1 cup fresh coriander, 10 mint leaves, 1 green chilli, 1 tbsp lemon juice, 1/2 tsp cumin, small piece ginger, salt, 1/2 tsp amla powder

Method

1. 1. Pat fish fillets dry with a paper towel. Score with 2–3 shallow cuts on each side.
2. 2. Rub fillets with lemon juice, 1/4 tsp turmeric and salt. Marinate 10 minutes.
3. 3. In a flat plate, mix ragi flour, rice flour, remaining spices and salt to form the crust mix.
4. 4. Dip each fillet in beaten egg (or a slurry of water + ragi flour for egg-free), then press firmly into the ragi crust on both sides. Ensure full coverage.
5. 5. Heat oil in a non-stick pan over medium-high heat. Test with a pinch of ragi flour - it should sizzle immediately.
6. 6. Place crusted fillets carefully. Shallow-fry 4–5 minutes per side without moving. Fillet should be golden-crusted and cooked through.
7. 7. While the fish cooks, blend all chutney ingredients to a smooth paste. Add minimal water. Adjust salt and lemon.
8. 8. Drain fish on a paper towel. Serve hot with chutney and sliced lemon.