Spicy Masala FIsh
Spicy masala fish is a bold South Asian recipe known for deep spices, heat, and rich aroma. This recipe highlights classic Indian and Pakistani flavours, offering a crispy, well-seasoned fish experience that works perfectly as a starter or main recipe.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Fish (white fish)
- 100 g Gram Flour
- 30 g Cornflour
- 1 tsp Coriander Seeds (Crushed)
- 1 tsp Chilli Flakes
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Ajwain Seeds
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Ginger Paste
- 1 tsp Green Chilli Paste
- 1 tbsp Garlic Paste
- 1 tbsp Lemon Juice
- 200 ml Water
Instructions
- 1
In a large bowl, combine all the ingredients except the fish. Make sure the spices, flours, pastes, and lemon juice are evenly mixed.
- 2
Gradually pour in the water while stirring continuously. Mix until the batter is smooth, thick, and free of lumps.
- 3
Gently add the fish pieces to the batter, ensuring each piece is fully coated. Cover the bowl and leave it to marinate for 30 minutes at room temperature.
- 4
Heat oil in a deep pan, wok, or fryer over medium-high heat until it reaches a steady temperature suitable for deep frying.
- 5
Carefully place the marinated fish pieces into the hot oil, ensuring they do not overcrowd the pan. Fry for 6–8 minutes, turning occasionally so each side cooks evenly and achieves a golden, crisp texture.
- 6
Once cooked through, remove the fish with a slotted spoon and drain on paper towels to remove excess oil.
- 7
Serve hot immediately.