Fish Fry
Servings
4
servingsPrep time
15
minutesCooking time
20
minutesCalories
300
kcalIngredients
3-4 Fish, I’m using Pompano
3-4 Shallots, refer *notes
Garlic, refer *notes
Ginger, refer *notes
1-2tbsp Black Pepper
2tbsp Paprika || Kashmiri Chilli Powder
1tsp Turmeric
Salt
2-3tbsp Rice Flour
1tbsp Tamarind Pulp, refer *notes
Coconut Oil, for frying
Curry Leaves
Directions
- Using a blender or grinder, make a smooth paste of Shallots, Garlic, Ginger, Black Pepper, Paprika, Turmeric and Salt.
- Transfer the paste mixture into a bowl and add Rice Flour and Tamarind Pulp.
- Mix everything well.
- Taste the mixture and if needed add Salt and Chilli powder according to personal taste preference.
- Clean and wash Fish really good and make sure to put slits on both the sides.
- Carefully massage in the grinded masala paste into the slits and allow Fish to marinate for atleast 30mins.
- Heat some Oil in a pan and fry Fish on a low-medium flame.
- Make sure Fish is fully cooked through and also has nice toasted color on both sides.
- Serve Fish Fry hot or warm with Rice or Bread or Salad.
Recipe Video
Notes
- Shallots: If you don’t have Shallots, use a small portion of Onion.
Garlic and Ginger: I’m a big fan of Ginger and Garlic, coz of that I always end up adding extra. Makesure to add Ginger and Garlic according to your preference.
Tamarind Pulp: I used store bought concentrated Pulp.