The nostalgic flavours of Masala Fried Fish hold a special place in my heart. My grandparents adored seafood, to the point that they even owned a seafood restaurant. My grandfather bought fresh seafood every week, and this dish was prepared at least once a month in our home. This Masala Fried Fish Recipe is a very common meal in many Indian homes. It is often served as a starter or enjoyed with dhal and rice. My grand mother would make this as a starter or accompany this dish when we had seafood for lunch and dinner.
This Masala Fried Fish recipe has such simple spices and tastes delicious.
INGREDIENTS
- 2 Large Fish Fillets (500g), preferably Mussel Cracker Fish (Small Whole Fish can be used)
- 2 Teaspoons Dhania & Jeera Powder
- 2 Tablespoons Kashmiri Masala
- 1/2 Teaspoon Turmeric
- 1 Teaspoon Crushed Garlic
- 8-10 Curry Leaves
- 4 Tablespoons Olive Oil
- Juice From 1 Lemon
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 125 ml Water
METHOD
- Begin by washing the fish fillets thoroughly and setting them aside.
- In a mixing bowl, combine all the ingredients along with a bit of water to create a paste.
- Rub the spice paste onto both sides of the fish slices, ensuring they are well-coated.
- Transfer the marinated fish to a clean bowl, covering it with cling wrap. Allow it to marinate for 1-2 hours at room temperature or refrigerate overnight, bringing it back to room temperature an hour before frying.
- Shallow fry the fish slices in a moderate amount of oil over medium heat until both sides turn golden brown. Opt for a healthier option by using minimal oil.
- Let the fried fish rest for about 5 minutes before serving.
- Present the dish with sliced onions, lime or lemon wedges, and a garnish of fresh coriander.
Serving Suggestions:
- Enjoy this Masala Fried Fish as a delightful starter or as a main course with fresh rolls and a side salad.
- For a comforting meal, pair it with dhal, a spiced yellow lentil soup, and rice, creating a bowl of tasty comfort food.