Masala Fish Fry
Masala fish fry is made by frying thick chunks of Rohu, marinated with tangy lemon juice and garlic first and then with a zesty mix of ginger plus green chili for heat. The fish pieces are covered with a spicy coating of gram flour and rice powder, along with other spices like Kashmiri chili, cumin seed powder, chaat masala spice, and ajwain.
Ingredients
- 1 kg fish Rohu, cut into pieces
To make the masala paste:
- 10 garlic cloves peeled
- 1 piece ginger 1-inch size, cut into small pieces
- 5 pieces green chilies whole, without stalk
- 4 tsp lemon juice
- 1 tsp salt
For coating the fish pieces:
- 5 tbsp gram flour
- 3 tbsp rice flour
- 2 tbsp Kashmiri red chili powder
- 1 tsp cumin seeds powder
- ½ tsp garam masala powder
- 1 tsp chaat masala powder
- ½ tsp carom seeds ajwain
- ½ tsp salt
To fry the fish pieces:
- Mustard oil – an adequate amount
For garnishing:
- Chopped coriander leaves – a few
- Lemon juice – a little bit
Instructions
- In a bowl, take 1 kg of Rohu fish, cut into relatively thicker pieces. Wash them nicely and keep aside.
- Now, in a mixer grinder, take 10 pieces of peeled garlic cloves, 1 piece of ginger (1-inch size, cut into small pieces), 5 pieces of green chilies (whole, without stalk), and squeeze out 4 tsp of lemon juice. Make a fine paste without adding any water to it.
- Put this masala paste to the washed fish pieces in the bowl along with 1 tsp of salt and mix them nicely with your hand. Cover the bowl nicely and put it in the fridge for about half an hour to marinate.
- Now, in a plate, take 5 tbsp of gram flour, 3 tbsp of rice flour, 2 tbsp of Kashmiri red chili powder, 1 tsp of cumin seeds powder, ½ tsp of garam masala powder, 1 tsp of chaat masala powder, ½ tsp of carom seeds (ajwain), ½ tsp of salt and mix them all nicely.
- Put each fish piece on this mixture and coat them nicely on both sides. Repeat the process to coat all the fish pieces, keep them on a plate and keep aside for 2 to 3 minutes.
- In the meantime, heat an adequate amount of cooking oil on a medium flame. When it is hot, put in each of the coated fish pieces carefully. Let them cook on one side for about 4 to 5 minutes.
- Flip them carefully with a pair of tongs, one by one, after each become nicely crispy and golden on one side. Let it cook on the other side for another 4 to 5 minutes.
- Remove them on a plate when done. Garnish with a few chopped coriander leaves and squeeze a bit of lemon juice on them.
- Your crispy and spicy homemade masala fish fry is now ready to enjoy. Serve them hot with onion rings and lemon wedges.
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Notes
I have used Rohu fish to fry. You can use any other fish variety.
Coating the fish pieces with a rice and gram flour mixture makes them extra crispy.
Resting the coated fish pieces for some time will prevent the coating from coming loose and spreading in the oil.
I have used mustard oil to fry the fish. It gives the authentic taste. You can use any cooking oil you prefer.
Nutrition Info (Estimation Only)
Nutrition Facts
Masala Fish Fry
Amount per Serving
Calories
335
Calories from Fat 54
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
128
mg
43
%
Sodium
339
mg
15
%
Potassium
995
mg
28
%
Carbohydrates
16
g
5
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
55
g
110
%
Vitamin A
1200
IU
24
%
Vitamin C
5
mg
6
%
Calcium
65
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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