Crispy, pan-fried fish coated in a bold and tangy Indian spice marinade. This popular coastal dish is wonderfully aromatic and makes for a perfect appetizer or a side with rice and dal. Ready in under 30 minutes of active cooking time!
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
250cal
32gprotein
10gcarbs
9g
Ingredients
600 g Kingfish (Cut into 4 thick steaks or fillets)
2 tbsp Ginger Garlic Paste
1.5 tsp Kashmiri Red Chili Powder (Adds color without too much heat)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
0.5 tsp Cumin Powder
0.5 tsp Garam Masala
0.5 tsp Amchur Powder (Dry mango powder, for tanginess)
A traditional Sindhi flatbread, Chawarain ji Mani is a soft, gluten-free roti made from rice flour. Prepared by scalding the flour with boiling water, this simple yet delicious bread has a unique, delicate texture. It pairs perfectly with Sindhi Sai Bhaji, dals, or any curry for a wholesome and authentic meal.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
About Masala Fish Fry, Chawarain ji Mani and Mint Chutney
Crispy, protein-packed fried fish with Sindhi rice roti & tangy mint chutney – a flavor explosion!
This sindhi dish is perfect for breakfast. With 603.09 calories and 38.779999999999994g of protein per serving, it's a muscle-gain option for your meal plan.
fat
Salt
(Adjust to taste)
3 tbsp Rice Flour (For a crispy coating)
1 tbsp Besan (Gram flour, helps the coating adhere)
0.33 cup Sunflower Oil (For shallow frying)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.5 tsp Chaat Masala (For garnish)
1 Onion (Sliced into rings for serving)
1 Lemon (Cut into wedges for serving)
Instructions
1
Prepare the Fish
Rinse the fish steaks under cold water. Pat them completely dry with paper towels; this is the most critical step for a crispy result.
Using a sharp knife, make 2-3 shallow diagonal slits on both sides of each fish piece. This helps the marinade penetrate deeply for maximum flavor.
2
Create the Spice Marinade
In a mixing bowl, combine the ginger-garlic paste, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, amchur powder, salt, and lemon juice.
Mix well to form a thick, smooth paste. If the paste is too dry, add 1-2 teaspoons of water to achieve a spreadable consistency.
3
Marinate the Fish
Generously rub the masala paste all over each piece of fish, ensuring it gets into the slits you made.
Let the fish marinate for at least 30 minutes at room temperature. For a deeper, more intense flavor, cover and refrigerate for 1-2 hours.
4
Coat the Fish for Frying
On a flat plate or tray, mix the rice flour and besan (gram flour) together.
Take each marinated fish piece and gently dredge it in the flour mixture, ensuring a light, even coating on all sides. Shake off any excess flour.
5
Shallow Fry to Perfection
Heat the sunflower oil in a wide, heavy-bottomed pan or cast-iron skillet over medium-high heat. The oil is ready when a tiny pinch of the coating flour sizzles immediately upon contact.
Carefully place the coated fish pieces in the hot oil in a single layer. Do not overcrowd the pan; fry in batches if necessary.
Fry for about 4-5 minutes on the first side, until it's golden brown and crisp.
Gently flip the fish and fry for another 4-5 minutes on the other side until cooked through. The fish is done when it flakes easily with a fork.
6
Garnish and Serve
Once cooked, transfer the fish fry to a plate lined with paper towels to absorb any excess oil.
Sprinkle with freshly chopped coriander leaves and a pinch of chaat masala.
Serve immediately while hot and crispy, accompanied by onion rings and lemon wedges.
332cal
6gprotein
60gcarbs
8gfat
Ingredients
2 cup Rice Flour (Fine rice flour works best.)
1.5 cup Water (Must be boiling hot.)
0.75 tsp Salt (Adjust to taste.)
1 tbsp Vegetable Oil (For kneading the dough.)
2 tsp Ghee (Optional, for brushing on cooked rotis.)
Instructions
1
Prepare the Dough
In a large, heatproof bowl, whisk together 2 cups of rice flour and salt.
Bring 1.5 cups of water to a rolling boil. Immediately pour the boiling water over the flour mixture.
Using a sturdy spoon or spatula, quickly mix the flour and water until a shaggy, crumbly dough forms. Ensure all the dry flour is moistened.
Cover the bowl with a lid or plate and let it rest for 10 minutes. This allows the steam to cook and soften the flour, which is crucial for a pliable dough.
2
Knead the Dough
Once the dough has rested, it will still be quite hot. Add 1 tablespoon of oil. This prevents sticking and adds softness.
When the dough is cool enough to handle, begin kneading it in the bowl. Knead for 5-7 minutes until it comes together into a smooth, soft, and pliable ball. If it feels too dry, dip your hands in a little water and continue kneading.
Divide the dough into 8 equal portions and roll them into smooth balls, ensuring there are no cracks.
3
Roll the Rotis
Take one dough ball and flatten it slightly. Dust your work surface and the dough ball with a little rice flour.
Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to prevent cracking. Minor cracks around the edges are normal.
For easier rolling, you can place the dough ball between two sheets of parchment paper or a ziplock bag and roll it out.
4
Cook the Rotis
Heat a tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa. Cook for about 45-60 seconds on the first side, until you see small bubbles forming and the color changes slightly.
Flip the roti and cook the other side for another 60 seconds.
Flip it one more time. Using a clean cloth or a flat spatula, gently press down on the edges of the roti. This encourages it to puff up. Cook until light golden-brown spots appear on both sides.
Remove the cooked roti from the tawa and place it in a cloth-lined container or casserole dish. Brush with a little ghee, if desired.
5
Serve
Repeat the rolling and cooking process for the remaining dough balls.
Serve the Chawarain ji Mani hot with your favorite dal, curry, or yogurt.
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
