Crispy, pan-fried fish steaks coated in a fiery and tangy Hyderabadi masala. This popular appetizer is packed with bold flavors from ginger, garlic, and classic Indian spices, making for a perfect starter or side dish.
Prep15 min
Cook15 min
Soak30 min
Servings4
Serving size: 2 pieces
276cal
33gprotein
15gcarbs
Ingredients
600 g Kingfish (or other firm white fish like pomfret or tilapia, cut into 8 steaks)
A fragrant Hyderabadi rice pilaf cooked with whole spices, fried onions, and fresh mint. This simple one-pot dish is the perfect companion for rich, spicy curries and is a staple at celebrations.
A hearty and tangy stew from Hyderabad, where tender mutton is slow-cooked with chana dal and bottle gourd in a tamarind-infused gravy. It's a perfect one-pot meal, best enjoyed with fluffy bagara rice.
About Hyderabadi Fish Fry, Bagara Rice and Hyderabadi Mutton Dalcha
Crispy Hyderabadi Fish Fry with aromatic Dalcha and Bagara Rice - a protein-packed, soul-satisfying meal!
This hyderabadi dish is perfect for lunch. With 1289.46 calories and 86.09g of protein per serving, it's a nutritious choice for your meal plan.
10gfat
1 tbsp Besan
120 ml Vegetable Oil (for shallow frying)
2 tbsp Coriander Leaves (chopped, for garnish)
1 pc Onion (sliced into rings, for serving)
4 pc Lemon Wedges (for serving)
Instructions
1
Prepare the Fish
Rinse the fish steaks under cold running water.
Pat them completely dry with paper towels. This is a critical step to ensure the marinade adheres well and the fish becomes crispy.
2
Prepare the Marinade
In a medium bowl, combine the ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, and salt.
Mix everything together to form a thick, smooth paste.
3
Marinate the Fish
Gently rub the spice paste all over each fish steak, ensuring an even coating on all sides.
Cover the bowl and let the fish marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator for a deeper flavor.
4
Coat the Fish for Frying
On a flat plate or tray, mix the rice flour and besan (chickpea flour) together.
Take each marinated fish piece and lightly dredge it in the flour mixture, coating it evenly. Shake off any excess flour.
5
Shallow Fry the Fish
Heat the oil in a wide, heavy-bottomed skillet or pan over medium-high heat. The oil should be about 1/2 inch deep.
To test if the oil is ready, drop a pinch of the flour coating into it; it should sizzle immediately and rise to the surface.
Carefully place the coated fish pieces in the hot oil in a single layer. Do not overcrowd the pan; fry in 2 batches if necessary.
Fry for 4-5 minutes on the first side, until it forms a golden-brown, crisp crust.
Gently flip the fish and fry for another 3-4 minutes on the other side until it is cooked through and crispy. The fish is done when it flakes easily with a fork.
6
Drain and Serve
Remove the fried fish from the pan and place it on a wire rack to drain excess oil. This helps keep the bottom crispy.
Garnish with freshly chopped coriander leaves.
Serve immediately with onion rings and lemon wedges on the side.
4
Serving size: 1 cup
376cal
6gprotein
63gcarbs
11gfat
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
3 tbsp Ghee (Can be substituted with vegetable oil for a vegan version)
1 large Onion (Thinly sliced)
1 tsp Shahi Jeera (Also known as caraway seeds)
1 inch Cinnamon Stick
4 whole Cloves
3 pods Green Cardamom (Slightly crushed)
1 large Bay Leaf
1 whole Star Anise (Optional, but recommended for authentic flavor)
1 tbsp Ginger Garlic Paste
3 whole Green Chili (Slit lengthwise)
0.25 cup Mint Leaves (Fresh, roughly chopped)
3 cup Water (Use hot water for faster cooking)
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Rice: Rinse 1.5 cups of basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes. After soaking, drain it completely using a colander and set aside.
2
Sauté Spices (Baghar): Heat 3 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add 1 tsp shahi jeera, a 1-inch cinnamon stick, 4 cloves, 3 green cardamom pods, 1 bay leaf, and 1 star anise. Sauté for 30-45 seconds until the spices release their aroma.
3
Caramelize Onions: Add 1 large, thinly sliced onion to the pot. Sauté, stirring frequently, for 8-10 minutes until the onions turn a deep golden brown. This step is crucial for the authentic color and flavor of the dish.
4
Sauté Aromatics: Add 1 tbsp of ginger-garlic paste and 3 slit green chilies. Cook for about 1 minute until the raw smell of the paste disappears. Then, add 0.25 cup of chopped mint leaves and stir for another 30 seconds.
5
Toast the Rice: Add the drained rice to the pot. Gently stir for 1-2 minutes, ensuring each grain is coated with the ghee and spices. Be careful not to break the delicate rice grains.
6
Cook the Rice: Pour in 3 cups of hot water and add 1.5 tsp of salt. Stir gently once to combine. Increase the heat to high and bring the water to a vigorous boil.
250 g bottle gourd (peeled and cut into 1-inch cubes)
2 pcs onion (medium, thinly sliced)
2 pcs tomato (medium, chopped)
2 tbsp ginger-garlic paste
3 pcs green chilli (slit lengthwise)
30 g tamarind (seedless, lemon-sized ball)
1 tsp turmeric powder
1.5 tsp red chilli powder (adjust to taste)
2 tsp coriander powder
1 tsp garam masala
1.5 tsp salt (adjust to taste)
4 tbsp vegetable oil
2 tbsp ghee (for tempering)
1 tsp cumin seeds (for tempering)
0.5 tsp mustard seeds (for tempering)
2 pcs dry red chilli (broken in half, for tempering)
10 pcs curry leaves (for tempering)
4 cloves garlic (thinly sliced, for tempering)
3 tbsp coriander leaves (freshly chopped, for garnish)
6 cup water (divided for cooking)
Instructions
1
Preparation (Approx. 25 minutes)
Wash the chana dal and toor dal under running water until the water runs clear. Soak them together in 2 cups of water for at least 30 minutes.
Soak the tamarind in 1 cup of warm water for 20 minutes. Squeeze the pulp thoroughly to extract the juice, then strain it through a fine-mesh sieve. Discard the solids and set the tamarind pulp aside.
2
Cook the Dal and Bottle Gourd (Approx. 20 minutes)
In a pressure cooker, combine the soaked and drained dals, bottle gourd cubes, half of the sliced onions, slit green chilies, and 0.5 tsp of turmeric powder.
Add 3 cups of water. Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Once safe to open, use a whisk or a wooden masher (dal ghotni) to lightly mash the dal mixture. Aim for a creamy consistency with some texture, not a completely smooth puree.
3
Cook the Mutton (Approx. 35 minutes)
While the dal cooks, heat vegetable oil in another large pressure cooker over medium-high heat. Add the remaining sliced onions and sauté for 6-8 minutes until they turn golden brown.
Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Steam the Rice (Dum): As soon as it boils, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
8
Rest and Fluff: After 15 minutes, turn off the heat but do not open the lid. Let the rice rest for another 10 minutes. This allows the grains to firm up and absorb any residual steam. Finally, open the lid and gently fluff the rice with a fork to separate the grains.
9
Garnish and Serve: Garnish with 2 tbsp of freshly chopped coriander leaves. Serve hot with your favorite curry, like Bagara Baingan or Dalcha.
Add the mutton pieces, 1 tsp salt, the remaining 0.5 tsp turmeric powder, and the red chili powder. Sauté for 5-7 minutes, stirring frequently, until the mutton is well-browned on all sides.
Stir in the chopped tomatoes and cook for 4-5 minutes until they soften and the oil begins to separate from the masala.
Pour in 2 cups of water, stir well, and secure the lid. Pressure cook for 6-7 whistles, or for about 20-25 minutes, until the mutton is tender and falls off the bone. Let the pressure release naturally.
4
Combine and Simmer (Approx. 15 minutes)
Open the cooker with the tender mutton. Carefully pour the cooked dal and bottle gourd mixture into the mutton.
Add the prepared tamarind pulp, coriander powder, and garam masala. Stir gently to combine everything.
Check for seasoning and add more salt if needed. Bring the dalcha to a gentle boil.
Reduce the heat to low and let it simmer uncovered for 10-15 minutes, allowing the flavors to meld beautifully. The gravy should thicken but remain pourable.
5
Prepare the Tempering (Tadka) (Approx. 5 minutes)
While the dalcha simmers, heat ghee in a small pan (tadka pan) over medium heat.
Add the mustard seeds and let them splutter. Then add the cumin seeds, broken dry red chilies, sliced garlic, and curry leaves.
Sauté for about 45-60 seconds until the garlic turns light golden and the curry leaves are crisp. Be careful not to burn the spices.
6
Garnish and Serve
Pour the hot tempering over the simmering dalcha. You will hear a satisfying sizzle.
Garnish with freshly chopped coriander leaves.
Give it a final gentle stir, cover, and let it rest for 5-10 minutes before serving. This allows the tempering flavors to infuse into the stew.
Serve hot with Bagara Rice, steamed basmati rice, or roti.
