Sunday, October 19, 2014

Fish Fry

                                     South Indian Fish fry

I do not claim that this is authentic recipe but this is the way of preparing fish fry in my family inherited from my ancestors over the years and has never failed me. Recipe is simple and doesn't call for much spices. Addition of tamarind excites the taste buds giving that tangy touch to the dish. The method involves shallow frying fish pieces in batches. The dish can be relished with mint coariander chutney. Serve it as a side dish/starter.

Preparation: 5 minutes
Marination: 30 minutes
Cooking: 10 minutes


  • 750 gm Fish (any firm white fish)                                           1/4 cup tamarind pulp extract
  • 3 tsp coriander powder
  • 2 tsp Red chilli powder
  • ½ tsp cumin powder
  • Pinch of turmeric
  • Salt to taste
  • 6-8 tbsp Oil


Step 1: Clean and wash fish. Keep aside

Step 2: In a large mixing bowl, Add chilli powder, coriander powder, tamarind, turmeric, cumin powder and salt and mix well to form marinade (thick paste). Use 5-tbsp water if required.

Step 3: Add fish to the prepared marinade and marinate for 30 minutes.

Step 4: Coat the non-stick frying pan with oil. Heat the pan, place 4-5 fish pieces on the pan based on your pan size and shallow fry for 2 minutes in a medium heat. Flip over and fry till fish is cooked. Sprinkle oil in-between. Repeat the same for rest of the fish pieces.

  • Serve warm with lemon wedges.
  • As I always say spice can be adjusted based on your spice level.
  • Spice lovers may enjoy with chilli sauce!

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