20-Minute Masala Fish
20-Minute Masala Fish
Ingredients
For the Masala Paste
- 1 lb white fish filets, (cod, basa, tilapia, etc..)
- 2 teaspoons kashmiri chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons gram flour
- 4 tablespoons water
For Frying and Garnish
- 1 cm neutral oil, for frying, or 1/2 inch
- 1 sprig curry leaves
- 2 cloves garlic
- 1 green chili, thinly sliced
Instructions
- 1
In a medium bowl, combine the kashmiri chili powder, garam masala, turmeric powder, ground cumin, salt, black pepper, and gram flour.
⏱️ 2 min
- 2
Add the water to the dry ingredients and whisk thoroughly to form a smooth paste. The consistency should be similar to pancake batter. Adjust with more water or gram flour if necessary to achieve the desired consistency.
⏱️ 2 min
- 3
Add the white fish filets to the prepared masala paste, ensuring each piece is evenly coated. Let the fish marinate for about 10 minutes.
⏱️ 1 min
- 4
While the fish is marinating, heat a thin layer of neutral oil (about 1 cm or 1/2 inch deep) in a large pan over medium heat until it is shimmering.
⏱️ 2 min
- 5
Once the oil is hot, add the curry leaves, garlic, and green chili to the pan. Fry for about 2 minutes, stirring occasionally, until they are browned and fragrant. Carefully remove the fried aromatics from the pan using a slotted spoon or strainer and set them aside.
⏱️ 2 min
- 6
Carefully place the marinated fish filets into the hot oil. Cook for approximately 2-4 minutes per side, depending on the thickness of your fillets, until the fish is cooked through and golden brown. You can baste the fish with the hot oil during cooking for extra flavor and crispiness.
⏱️ 4 min
- 7
Remove the cooked fish from the pan and transfer it to a serving dish. Garnish generously with the reserved fried curry leaves, garlic, and green chilies.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
20-Minute Masala Fish
For the Masala Paste
- 1 lb white fish filets, (cod, basa, tilapia, etc..)
- 2 teaspoons kashmiri chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons gram flour
- 4 tablespoons water
For Frying and Garnish
- 1 cm neutral oil, for frying, or 1/2 inch
- 1 sprig curry leaves
- 2 cloves garlic
- 1 green chili, thinly sliced
Instructions
- 1
In a medium bowl, combine the kashmiri chili powder, garam masala, turmeric powder, ground cumin, salt, black pepper, and gram flour.
⏱️ 2 min - 2
Add the water to the dry ingredients and whisk thoroughly to form a smooth paste. The consistency should be similar to pancake batter. Adjust with more water or gram flour if necessary to achieve the desired consistency.
⏱️ 2 min - 3
Add the white fish filets to the prepared masala paste, ensuring each piece is evenly coated. Let the fish marinate for about 10 minutes.
⏱️ 1 min - 4
While the fish is marinating, heat a thin layer of neutral oil (about 1 cm or 1/2 inch deep) in a large pan over medium heat until it is shimmering.
⏱️ 2 min - 5
Once the oil is hot, add the curry leaves, garlic, and green chili to the pan. Fry for about 2 minutes, stirring occasionally, until they are browned and fragrant. Carefully remove the fried aromatics from the pan using a slotted spoon or strainer and set them aside.
⏱️ 2 min - 6
Carefully place the marinated fish filets into the hot oil. Cook for approximately 2-4 minutes per side, depending on the thickness of your fillets, until the fish is cooked through and golden brown. You can baste the fish with the hot oil during cooking for extra flavor and crispiness.
⏱️ 4 min - 7
Remove the cooked fish from the pan and transfer it to a serving dish. Garnish generously with the reserved fried curry leaves, garlic, and green chilies.
⏱️ 1 min