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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!
For 4 servings
Prepare the Fish
Create the Spice Marinade
Marinate the Fish
Coat the Fish for Frying
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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!
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 250.11 calories per serving with 32.08g of protein, it's a beginner-friendly recipe perfect for appetizer or dinner or side.
Shallow Fry to Perfection
Garnish and Serve
For a lower-fat version, bake the marinated fish at 200°C (400°F) for 15-20 minutes or air fry at 190°C (375°F) for 12-15 minutes, flipping halfway through.
This recipe works wonderfully with other firm fish like pomfret, mackerel, sea bass, or even boneless fillets like cod or tilapia. Adjust cooking time based on thickness.
Add 1 teaspoon of black pepper powder to the marinade and a sprig of fresh curry leaves to the hot oil while frying for a distinct and aromatic flavor.
Add 2 tablespoons of thick yogurt (hung curd) and 1 teaspoon of tandoori masala to the marinade for a creamy, tangy, and smoky flavor profile.
Fish, especially fatty varieties like mackerel, is a prime source of omega-3 fatty acids (EPA and DHA), which are essential for brain health, reducing inflammation, and supporting a healthy heart.
Fish provides high-quality, easily digestible protein that is crucial for building and repairing tissues, muscle growth, and maintaining overall body function without the high saturated fat content of other meats.
The marinade features spices like turmeric (containing curcumin), ginger, and garlic, which are known for their powerful natural anti-inflammatory and antioxidant properties that help combat oxidative stress.
A single serving of Masala Fish Fry (approximately 150g) contains around 280-350 calories. The exact number can vary based on the type of fish used and the amount of oil absorbed during frying.
It can be a healthy dish in moderation. Fish is an excellent source of lean protein and omega-3 fatty acids. Shallow frying is healthier than deep frying. To make it even healthier, you can bake or air fry the fish instead.
Firm, fleshy fish steaks are ideal as they hold their shape well during frying. The best choices are Kingfish (Surmai/Seer Fish), Pomfret, and Mackerel. Firm white fish fillets like cod, tilapia, or sea bass also work well.
A lack of crispiness is usually due to a few factors: the fish was not patted completely dry, the oil was not hot enough when the fish was added, or the pan was overcrowded, which lowers the oil temperature.
This can happen if the marinade is too watery or if the fish wasn't dry to begin with. Using a combination of rice flour and besan for the outer coating helps the masala adhere much better to the fish.
Store leftover fish fry in an airtight container in the refrigerator for up to 2 days. To reheat and regain some crispiness, place it in a preheated oven or an air fryer at 180°C (350°F) for 5-7 minutes. Avoid microwaving, as it will make the fish soggy.