Description
A spicy and aromatic South Indian fish fry recipe made with bold Andhra-style masala, shallow-fried in fragrant ghee for a crisp, golden finish. Perfectly pairs with rice, dal, or can be served as an appetizer.
Ingredients
Scale
- 500 grams fish fillets (like tilapia, kingfish, or pomfret)
- 1 tablespoon ginger garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 teaspoon lemon juice
- Salt to taste
- 1 tablespoon rice flour (for extra crispness)
- 2 tablespoons ghee
- Fresh curry leaves (optional, for garnish)
- Lemon wedges (to serve)
Instructions
- Clean and pat dry the fish fillets. Make light gashes on them if thick.
- In a bowl, combine ginger garlic paste, red chili powder, turmeric, coriander powder, garam masala, lemon juice, and salt. Mix into a thick paste.
- Rub the masala evenly over the fish, ensuring it coats all sides. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator).
- Just before frying, dust each piece lightly with rice flour.
- Heat ghee in a skillet over medium heat.
- Place the marinated fish fillets in the pan, without overcrowding.
- Fry for 3–4 minutes on each side, or until golden and cooked through.
- Optionally add fresh curry leaves in the pan during the last minute for added aroma.
- Serve hot with lemon wedges on the side.
Notes
- Use firm fish fillets for best results.
- Adjust chili powder to your spice tolerance.
- For a smokier flavor, add a touch of crushed black pepper or fennel seeds to the marinade.