Crispy on the outside, tender and flaky on the inside. These fish steaks are coated in a bold, spicy Indian masala and shallow-fried to golden perfection. A perfect appetizer or side for any meal.
Prep15 min
Cook15 min
Soak30 min
Servings4
Serving size: 1 piece
217cal
31gprotein
7gcarbs
Ingredients
600 g Kingfish (About 4 large steaks, cleaned and patted dry)
2 tbsp Ginger-Garlic Paste
1.5 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
0.5 tsp Cumin Powder
0.5 tsp Garam Masala
0.5 tsp Black Pepper (Freshly ground is best)
0.25 tsp Fennel Powder (Optional, for authentic South Indian flavor)
A fiery and pungent mustard sauce from Bengal, made by grinding mustard seeds with green chilies and spices. This iconic condiment adds a sharp, tangy kick to snacks, sandwiches, and fish preparations.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Indian Fish Fry, Bengali Kasundi and Kachumber Salad
Crispy fish fry with tangy kasundi and a fresh salad – a protein-packed delight!
This bengali dish is perfect for lunch. With 470.13 calories and 37.37g of protein per serving, it's a nutritious choice for your meal plan.
7gfat
Rice Flour
(Key for a crispy coating)
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
4 tbsp Coconut Oil (For shallow frying)
10 pcs Curry Leaves (Optional, for aroma)
Instructions
1
Prepare the Fish
Rinse the fish steaks under cold water and pat them completely dry with paper towels. This step is crucial for a crispy result.
Using a sharp knife, make 2-3 shallow, diagonal slits on both sides of each fish steak. This allows the marinade to penetrate deeply.
2
Create the Marinade Paste
In a medium bowl, combine the ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, black pepper, fennel powder, rice flour, lemon juice, and salt.
Mix all the ingredients well. Add water, 1 teaspoon at a time, until you form a thick, smooth paste that is not runny. It should have the consistency of toothpaste.
3
Marinate the Fish
Generously apply the marinade paste over each fish steak, ensuring it gets into the slits you made.
Cover the bowl and let the fish marinate in the refrigerator for a minimum of 30 minutes. For best results and deeper flavor, marinate for up to 2 hours.
4
Shallow Fry the Fish
Heat the coconut oil in a wide, non-stick skillet or pan over medium heat. The oil should be hot enough to sizzle but not smoke.
If using, add the curry leaves to the hot oil. They will splutter and release a beautiful aroma.
Carefully place 2-3 marinated fish steaks in the pan, ensuring not to overcrowd it. Fry for 4-5 minutes on the first side, undisturbed, until the bottom is golden brown and crisp.
Gently flip the steaks using a spatula and cook for another 4-5 minutes on the other side until it is equally crisp and the fish is cooked through.
Repeat the process for the remaining fish steaks, adding a little more oil if the pan gets too dry.
5
Serve Hot
Once cooked, remove the fish from the pan and place on a wire rack to drain any excess oil, which helps maintain crispiness.
Serve immediately, garnished with fresh onion rings and lemon wedges. It pairs wonderfully with steamed rice and sambar or rasam.
8
Serving size: 0.25 cup
206cal
4gprotein
6gcarbs
19gfat
Ingredients
0.5 cup Black Mustard Seeds (Also known as Rai)
0.25 cup Yellow Mustard Seeds (Also known as Sarson)
6 pcs Green Chilies (Adjust quantity based on spice preference)
0.5 cup Mustard Oil (Use cold-pressed for authentic pungency)
3 tbsp White Vinegar (Acts as a preservative and adds tang)
1 tsp Turmeric Powder (Adds color and earthy flavor)
1.5 tsp Salt (Adjust to taste)
0.25 cup Water (Use cold water for grinding, add as needed)
Instructions
1
Soak the Mustard Seeds
Combine the black and yellow mustard seeds in a bowl. Rinse them under cold running water 2-3 times.
Cover the seeds with 2 cups of water and let them soak for at least 4-6 hours, or overnight. This step is crucial for a smooth paste and reduces bitterness.
Once soaked, drain the water completely using a fine-mesh sieve. Do not use the soaking water for grinding.
2
Grind the Kasundi Paste
Transfer the drained mustard seeds to a high-powered blender or wet grinder.
Add the green chilies (stems removed), turmeric powder, and salt.
Add a few tablespoons of cold water to begin grinding. Grind in short pulses of 15-20 seconds each to prevent the mixture from heating up, which can cause bitterness.
Scrape down the sides of the jar periodically. Add more cold water, a little at a time, until you achieve a very smooth, thick, and creamy paste. The entire grinding process should take about 5-7 minutes.
3
Mature the Kasundi
Transfer the ground paste into a clean, dry, and sterilized glass jar.
Pour the mustard oil and white vinegar over the paste.
Using a clean, dry spoon, mix vigorously until the oil and vinegar are fully incorporated and the kasundi has a uniform consistency.
Seal the jar tightly and let it sit in a cool, dark place at room temperature for 24-48 hours. This allows the flavors to meld and the characteristic pungency to develop.
4
Store and Serve
After the maturation period, the kasundi is ready to be enjoyed.
Store the jar in the refrigerator to maintain its freshness and pungency. It will keep well for up to 2-3 months.
Always use a clean, dry spoon to scoop out the kasundi to prevent contamination.
Serve as a dipping sauce for fried snacks like fish fry, telebhaja, or pakoras, or use it as a spread in sandwiches.
