Fish Fry

I haven’t cooked seafood in a long time, so when I got some fresh fish, I decided to make Fish fry today.

It takes about 8 - 10 minutes of cooking time, 5 minutes of prep time (considering you are starting off with cleaned fish) and a minimum of 30 minutes of marination time.

This recipe freezes well and there is no change in texture once it thaws. I like the convenience of freezing this recipe, so on the days, I don’t get fish from the market or don’t want to spend too much time cooking, the freezer is my go to.

Let’s start.
Ingredients

King Fish – 3 slices
Kashmiri Chili Powder – 1 teaspoon
Turmeric Powder – ½ teaspoon
Ginger – about ½ inch (crushed)
Pepper Powder – ¼ teaspoon
Cumin Powder – ¼ teaspoon
Fennel Powder – ¼ teaspoon
Salt – ¼ teaspoon
Curry leaf – few for making the marinate and few for frying
Rice Powder – 1 teaspoon
Corn Starch – 1 teaspoon (Normally I do not use corn starch, but today I wanted a coating on the fish and that’s the reason I have used corn starch)
Juice of Half a lemon
Water (if needed) to make a paste
Oil for shallow frying – 1 and half to 2 tablespoon

Method
Wash the fish with salt, turmeric and ½ teaspoon of curd. Although I do not know why the fish is washed and prepped this way, I have no clue. I just know that my mum did it and I follow suit.

Make a paste of Kashmiri chili powder, turmeric, salt, crushed ginger, pepper powder, cumin powder, fennel powder, finely chopped curry leaves, rice powder, lemon juice. Add water if required to make a slightly thick paste.

Marinate the fish in this paste and keep aside for about 30 minutes.
Once the fish is marinated for 30 minutes, heat oil in a pan (coconut oil is my choice of fat).

Add the fish in the pan. Over a medium heat, flip sides every 2 minutes until the fish is cooked and gets a crispy crust. Add the curry leaves for the last 30 seconds of the frying process.

And that’s it.

Thank you for reading.

I cook every day. Well, almost every day. And there are days where I cook multiple recipes. Having said that, I am not an authentic or professional chef. Many of my recipes are experiments as I try to adapt and use the ingredients I already have.
My mantra is you should cook food just the way you like it. I don’t mean any disrespect to traditional methods of cooking or any cultures where the cuisine originates from. But I merely try to cook it with what I have and what is available to me and sometimes, I add ingredients that I want to use up.


All photos are my own.

All photos are shot on a mobile phone.



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4 comments
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This dish looks yummy I never try the Kashmiri chilli pride but looks so good and spicy!❤️

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Thank you.

Kashmiri chili is one of those peppers that has an amazing deep color but has no spice to it. So, it was good. There is more spice from the ginger I used I guess :)

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I really want to try this. I want to try the spice combination. Thanks for sharing.

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