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)
Soft, lacy pancakes from Kerala with crispy edges and a spongy center. This fermented rice and coconut classic is naturally vegan and gluten-free, pairing wonderfully with vegetable stew or egg curry.
Crispy, perfectly spiced Fish Fry with fluffy Appam - an energy-giving, gut-friendly start to your day!
This indian dish is perfect for breakfast. With 599.37 calories and 39.339999999999996g 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.
Servings4
Serving size: 3 pieces
383cal
8gprotein
68gcarbs
8gfat
Ingredients
1.5 cup Raw Rice (Pachari or any short-grain variety works best)
2 tbsp Urad Dal
0.25 cup Cooked Rice (Leftover plain white rice is ideal for softness)
1 cup Grated Coconut (Fresh or frozen (thawed))
2 tsp Sugar (Helps with fermentation and browning)
0.25 tsp Instant Yeast
1 tsp Salt (Adjust to taste)
1.5 cup Water (For grinding, add more if needed)
1 tbsp Vegetable Oil (For greasing the pan)
Instructions
1
Soak Rice and Dal
Rinse the raw rice and urad dal together under cool running water until the water runs clear.
Place them in a large bowl and cover with at least 3 inches of fresh water.
Let them soak for 5 to 6 hours.
2
Grind the Batter
Drain the soaking water completely from the rice and dal.
Transfer the soaked grains to a high-speed blender.
Add the grated coconut, cooked rice, and 1 cup of water.
Blend on high speed for 3-4 minutes, scraping down the sides occasionally, until you have a completely smooth, fine batter. There should be no grit when you rub it between your fingers.
Add the remaining 1/2 cup of water, or more as needed, to achieve a smooth, flowing consistency, slightly thinner than pancake batter.
3
Ferment the Batter
Pour the batter into a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
Stir in the sugar, salt, and instant yeast until well combined.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot for 8 to 12 hours, or overnight.
The batter is ready when it has doubled in volume, is light and airy, and has a pleasant, slightly sour fermented aroma.
4
Cook the Appams
After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air bubbles that make the appam spongy.
Heat an appam pan (appachatti) over medium heat. Lightly grease it with a few drops of oil using a paper towel.
Pour one ladleful (about 1/3 cup) of batter into the center of the hot pan.
Immediately lift the pan off the heat and, holding both handles, gently swirl it in a circular motion to spread the batter thinly along the sides, leaving a thicker, spongy center.
Place the pan back on the stove, reduce the heat to low-medium, cover with a lid, and cook for 2-3 minutes.
The appam is done when the center is cooked through and full of tiny holes, and the edges are golden brown and crispy. Do not flip the appam.
Carefully remove the appam from the pan using a spatula.
5
Serve
Repeat the process with the remaining batter, greasing the pan lightly between appams if necessary.
Serve the hot, fresh appams immediately with your favorite curry, such as Kerala Vegetable Stew (Ishtu) or Egg Curry.
