Masala Fish Fry

Name: Masala Fish Fry
Total time: 18000 s
Yield: 1 serving
Cuisine: Indian
Ingredients: 250 grams fish (fillets); 2 tsp fresh ginger paste; 1 tsp fresh garlic paste; 1 tsp kashmiri red chilli powder; 2 tsp coriander seeds powder; 1 lemon; Salt to taste; 3/4 tbsp semolina; Water; 1/2 cup vegetable oil (to fry the fish); Coriander for garnish

Karan Tripathi (Food Fanatic) @karanfoodfanatic

New Delhi

A handful of basic ingredients along with some good white fish is all that you need to make this lovely, and spicy, masala fish fry.

Along with spices, I add a little semolina(sooji) to the marinade, that crisps up on the pan while frying, giving the fish a lovely crisp exterior, keeping all the lovely juices intact.

I would recommend marinating the fish for at least an hour to get the flavours, but just in case if you don't have enough time, take smaller fillets, apply the marinade and cook immediately.

A handful of basic ingredients along with some good white fish is all that you need to make this lovely, and spicy, masala fish fry.

Along with spices, I add a little semolina(sooji) to the marinade, that crisps up on the pan while frying, giving the fish a lovely crisp exterior, keeping all the lovely juices intact.

I would recommend marinating the fish for at least an hour to get the flavours, but just in case if you don't have enough time, take smaller fillets, apply the marinade and cook immediately.

Karan Tripathi (Food Fanatic) @karanfoodfanatic

New Delhi

A handful of basic ingredients along with some good white fish is all that you need to make this lovely, and spicy, masala fish fry.

Along with spices, I add a little semolina(sooji) to the marinade, that crisps up on the pan while frying, giving the fish a lovely crisp exterior, keeping all the lovely juices intact.

I would recommend marinating the fish for at least an hour to get the flavours, but just in case if you don't have enough time, take smaller fillets, apply the marinade and cook immediately.

A handful of basic ingredients along with some good white fish is all that you need to make this lovely, and spicy, masala fish fry.

Along with spices, I add a little semolina(sooji) to the marinade, that crisps up on the pan while frying, giving the fish a lovely crisp exterior, keeping all the lovely juices intact.

I would recommend marinating the fish for at least an hour to get the flavours, but just in case if you don't have enough time, take smaller fillets, apply the marinade and cook immediately.

Saved

Ingredients

1.5 hours

1 serving

250 gramsfish (fillets)
2 tspfresh ginger paste
1 tspfresh garlic paste
1 tspkashmiri red chilli powder
2 tspcoriander seeds powder
1lemon
Salt to taste
3/4 tbspsemolina
Water
1/2 cupvegetable oil (to fry the fish)
Coriander for garnish

Saved

Steps

1.5 hours

1

Combine ginger paste, garlic paste, chilli powder, salt, coriander powder, juice of a lemon, salt and semolina in a bowl. Add 2-3 tbsp of water and make a paste.
2

After mixing for 1-2 mins, the paste will thicken (as the semolina tends to absorb liquid). Then again add 2-3 tbsp of water, to get a thick paste like consistency. Put the fillets of fish to this mix.
3

Apply the paste all over the fish and keep it aside for an hour to marinade.
4

After an hour, heat some vegetable oil in a pan and cook the fillets of fish on medium heat for about 4-5 mins on each side. The fish will become deep red and will crisp up.
5

Drain excess oil by placing the fish on a kitchen towel. Serve hot with lemon wedges on the side.