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A classic Kashmiri delight where tender fish fillets are marinated in a fragrant blend of fennel, ginger, and chili, then shallow-fried to crispy perfection. This simple yet flavorful dish brings the authentic taste of the valley to your table.
Prepare the Marinade
Marinate the Fish
Shallow Fry the Fish
A classic Kashmiri delight where tender fish fillets are marinated in a fragrant blend of fennel, ginger, and chili, then shallow-fried to crispy perfection. This simple yet flavorful dish brings the authentic taste of the valley to your table.
This kashmiri recipe takes 25 minutes to prepare and yields 4 servings. At 258.21 calories per serving with 32.7g of protein, it's a beginner-friendly recipe perfect for appetizer or side or dinner.
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Garnish and Serve
For an even crispier texture, replace 1 tablespoon of besan with 1 tablespoon of rice flour or cornstarch in the marinade.
Add 1 teaspoon of finely minced green chilies or green chili paste to the marinade for an extra kick of heat.
Add 1 tablespoon of thick curd (hung yogurt) and 1/2 teaspoon of kasuri methi (dried fenugreek leaves) to the marinade for a tandoori-style flavor profile.
Fish like trout and cod are excellent sources of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and lowering the risk of heart disease.
Fish provides high-quality lean protein that is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The spices used in the marinade, such as fennel (saunf), ginger (sonth), and asafoetida (hing), are known in traditional medicine for their digestive properties, helping to reduce bloating and improve gut health.
Traditionally, freshwater fish like trout (Gad) is used in Kashmir. However, any firm, white-fleshed fish works well. Good options include Kingfish (Surmai), Cod, Tilapia, or Basa.
Yes, for a healthier version. For baking, preheat your oven to 200°C (400°F). Place the marinated fish on a lined baking sheet and bake for 12-15 minutes, flipping halfway. For air frying, preheat to 190°C (375°F) and cook for 10-12 minutes, flipping halfway through. The texture will be less crispy than the fried version.
Store any leftover fish fry in an airtight container in the refrigerator for up to 2 days. For best results, reheat in an oven or air fryer for a few minutes to regain some of its crispiness. Avoid microwaving, as it can make the fish soggy.
It can be a part of a healthy diet in moderation. The fish itself is an excellent source of lean protein and omega-3 fatty acids. The spices have various health benefits. However, since it is shallow-fried, it absorbs some oil. Baking or air-frying are healthier cooking alternatives.
One serving (approximately 155g) of Kashmiri Fish Fry contains around 280-320 calories. The exact number can vary based on the type of fish used and the amount of oil absorbed during frying.
This recipe goes great with these complete meals
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