JHURI

Ingredients

• 4 large pieces Big pieces of fish (Use a firm-fleshed fish such as rohu, catfish, or any large bony freshwater fish. Bone-in pieces work best for this recipe.)
• 1 teaspoon Powdered turmeric (Used to season and colour the fish before frying.)
• 1 teaspoon Salt (Adjust to taste.)
• 4 tablespoons Oil (Use a neutral cooking oil such as mustard oil (traditional) or vegetable oil.)
• 1 tablespoon Ginger juice (Extracted by grating fresh ginger and squeezing out the liquid through a fine cloth or sieve.)
• 2 chillies Minced chillies (Finely chop fresh green chillies. Adjust the quantity to your preferred heat level.)
• 2 medium Onions (Thinly sliced. Used in both the main method and the variation.)
• 1 teaspoon Powdered or pasted chillies (Used in the boiled variation. Use chilli powder or a paste of ground dried red chillies.)
• 1 inch piece Ginger (Used in the boiled variation. Grate or paste before mixing with the fish.)

Instructions

1. 1Pat your fish pieces dry with a clean cloth or paper towel. In a bowl, rub the powdered turmeric and salt all over each large piece of fish, making sure every surface is evenly coated. This seasoning both flavours the fish and helps it develop colour when frying.
2. 2Heat the oil in a wide, heavy-bottomed pan or skillet over medium-high heat until it shimmers. Carefully place the seasoned fish pieces into the hot oil in a single layer. Fry for about 3–4 minutes per side until the outside is just lightly golden and the fish has begun to firm up. You do not need to cook the fish all the way through at this stage — a light fry is sufficient.
3. 3While the fish is still in the pan over medium heat, use a spatula and fork to break each piece into small, rough fragments directly in the pan. As you break the fish apart, carefully pick out and discard all bones you can see — take your time here, as this is important for safety and enjoyment. The fish pieces should now be in small, irregular flakes and chunks.
4. 4Add the ginger juice, minced chillies, and sliced onions to the pan with the broken fish. Stir everything together well so the fish fragments are evenly combined with the aromatics. Make sure the onions are spread out across the pan so they cook evenly.
5. 5Continue to fry the mixture over medium-high heat, stirring frequently to prevent sticking, until the fish fragments and onions are golden and crispy. This will take approximately 10–12 minutes. The mixture is ready when it looks dry, fragrant, and has developed a pleasingly crunchy texture. Serve hot.
6. 6NOTE: This is an alternative method to steps 1–5 above. Instead of frying raw fish, place the large fish pieces into a pot and cover with enough water to submerge them. Bring to a boil over medium-high heat, then reduce to a simmer and cook for about 10 minutes until the fish is fully cooked through and flakes easily. Remove the fish from the water and allow to cool slightly for 5 minutes so it is safe to handle.
7. 7Once the boiled fish is cool enough to handle, use your fingers or a fork to break it apart and carefully remove and discard all bones. Place the bone-free fish flakes into a bowl. Add the powdered or pasted chillies, sliced onions, grated or pasted ginger, powdered turmeric, and salt. Mix everything together thoroughly until the fish is well coated with the spices.
8. 8Heat the oil in a wide pan over medium-high heat. Add the spiced fish mixture to the hot oil and spread it out in an even layer. Fry, stirring occasionally, until the mixture is cooked through and the onions are softened and lightly golden, approximately 8–10 minutes. Serve hot.