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Crispy, pan-fried fish steaks coated in a fiery and tangy Andhra-style masala. This popular South Indian dish is packed with bold flavors from chili, ginger, and garlic, making it a perfect appetizer or side.
For 4 servings
Prepare and Marinate the Fish (15 mins prep + 30 mins marination)
Shallow Fry the Fish (10-12 mins)
Crispy, pan-fried fish steaks coated in a fiery and tangy Andhra-style masala. This popular South Indian dish is packed with bold flavors from chili, ginger, and garlic, making it a perfect appetizer or side.
This andhra recipe takes 60 minutes to prepare and yields 4 servings. At 267.22 calories per serving with 33.41g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
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Drain and Serve (3 mins)
For a lower-oil alternative, preheat your oven to 200°C (400°F). Arrange the marinated fish on a baking sheet lined with parchment paper, spray with a little oil, and bake for 15-20 minutes, flipping halfway through, until cooked and golden.
Use a flat cast-iron tawa (griddle) with just 1-2 tablespoons of oil per batch. This method uses less oil than shallow frying and gives the fish a delicious, slightly charred crust.
Incorporate 1 teaspoon of fennel seed powder (saunf) and a pinch of asafoetida (hing) into the marinade for a more complex and aromatic flavor profile.
Kingfish is a prime source of omega-3 fatty acids, which are crucial for supporting brain health, reducing inflammation, and promoting a healthy cardiovascular system.
This dish provides high-quality protein essential for muscle repair, growth, and overall body function, helping you feel full and satisfied for longer.
The marinade is rich in spices like turmeric, ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Firm, white-fleshed fish are ideal. Kingfish (Surmai/Vanjaram), Seer fish, Pomfret, or even Tilapia steaks work very well as they hold their shape during frying and have a mild flavor that complements the bold spices.
There are three key tricks: 1) Pat the fish completely dry before marinating. 2) Make the marinade a very thick paste, not watery. 3) Add rice flour and/or besan (gram flour) to the marinade, which acts as a binder. 4) Don't move the fish for the first few minutes of frying to allow a crust to form.
Absolutely. The heat primarily comes from the red chili powder. You can reduce the quantity or use a milder variety like Kashmiri red chili powder, which provides excellent color with less heat. You can also omit the green chilies used for garnish.
It can be part of a healthy diet in moderation. Fish is an excellent source of lean protein and omega-3 fatty acids. However, this recipe involves shallow frying, which adds fat and calories. To make it healthier, you can use the tawa fry or baked variations mentioned.
One serving (approximately 150g) contains around 280-350 calories. The exact number depends on the type of fish used and the amount of oil absorbed during frying.
Yes, you can marinate the fish and store it in an airtight container in the refrigerator for up to 24 hours. Frying it just before serving is highly recommended to enjoy the best crispy texture.
This recipe goes great with these complete meals
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
