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Crispy fish steaks coated in a spicy, tangy chickpea flour batter, a unique and flavorful dish from the heart of Rajasthan. This recipe brings the robust Marwari spices to a delicious fish fry that's perfect as an appetizer or a main course.
For 4 servings
Prepare the Fish
Create the Marinade Paste
Marinate the Fish
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Crispy fish steaks coated in a spicy, tangy chickpea flour batter, a unique and flavorful dish from the heart of Rajasthan. This recipe brings the robust Marwari spices to a delicious fish fry that's perfect as an appetizer or a main course.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 266.92 calories per serving with 31.2g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Shallow Fry the Fish
Serve Hot
This recipe works well with other firm, white-fleshed fish like Surmai (Kingfish), Basa, or Catla. Adjust cooking time based on the thickness of the fillets or steaks.
For a milder version, reduce the red chili powder or use Kashmiri red chili powder, which imparts a vibrant color with less heat.
For a healthier alternative, you can air fry the marinated fish. Preheat the air fryer to 200°C (400°F), spray the fish with a little oil, and cook for 12-15 minutes, flipping halfway through, until golden and cooked.
Fish is an excellent source of omega-3 fatty acids, which are crucial for brain health and have been shown to reduce inflammation and lower the risk of heart disease.
Both the fish and the besan (chickpea flour) coating are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The inclusion of traditional Marwari spices like ajwain (carom seeds) and hing (asafoetida) is known to aid digestion, prevent gas, and reduce bloating.
While the fish itself is very healthy, rich in protein and omega-3s, this dish is shallow-fried, which adds extra calories and fat. It's best enjoyed in moderation as part of a balanced diet. For a healthier version, try baking or air frying.
One serving of Marwari Fried Fish (approximately 190g) contains around 350-400 calories. The exact number can vary based on the type of fish and the amount of oil absorbed during frying.
Firm, freshwater fish like Rohu or Catla are traditionally used and hold up well to frying. However, you can also use firm saltwater fish like Surmai (Kingfish) or even boneless fillets like Basa.
There are three key steps: 1) Pat the fish completely dry before marinating. 2) Make sure the batter is thick enough to coat the fish without being runny. 3) When frying, place the fish gently in the hot oil and do not move it for the first 3-4 minutes until a firm crust has formed.
Yes. The main flours, besan (chickpea flour) and rice flour, are naturally gluten-free. However, you must ensure that your hing (asafoetida) is pure and not compounded with wheat flour, which is a common practice. Check the label for a gluten-free certification.
Yes, you can prepare the marinade paste and store it in an airtight container in the refrigerator for up to 2 days. However, it is best to marinate the fish just 20-30 minutes before you plan to cook it.