Fish Fry Masala is such a delightful dish! This recipe is super simple and quick to whip up, yet it matches the quality you would find in restaurants. The flavorful masala and crispy texture on the fish come from a mix of aromatic spices and herbs. It’s not only incredibly tasty but also so fragrant that it’ll make anyone’s mouth water!
Fish Fry Masala Recipe
In this recipe, I used whole spices like coriander seeds, cumin seeds, and peppercorns instead of ground powders. Whole spices have a stronger flavor when ground with other spices and herbs compared to store-bought powders. This ground masala perfectly marinates the fresh barramundi fish, making it very delicious.
Creating Flavorful Masala with a Grinding Stone
This recipe is inspired by my aunt who lives in a coastal area of India. I still remember her fondly using the grinding stone, or sil batta, to crush the spices. It added extra flavor to the masala because the warmth from the stone rubbing against the ingredients really made a difference. Honestly, her method of frying this fish fry masala is even tastier and more aromatic, even though she uses the exact same ingredients as I do.
These days, most of us, myself included, don’t even have a grinding stone at home. We like to do things quickly with our busy schedules, and there’s nothing wrong with that. But hey, if you do have a grinding stone, why not give this recipe a try with it?
Tips on Fish Selection
For this recipe, I chose barramundi, a boneless saltwater fish. However, feel free to substitute it with any fish you prefer. Here are some suggestions:
- Seer fish
- Catla
- Red snapper
- Pomfret
- Sea bass
- Salmon
Cooking Tips for Fish Fry Masala
To fry masala-coated fish perfectly, patience is important. Don’t turn the fish too quickly. After placing it in hot oil, let it cook without flipping for 2-3 minutes in low flame. This helps the masala form a crispy, flavorful crust. If you happen to flip too soon, the coating might stick to the pan or break apart. After the first few minutes, carefully flip the fish and fry for another 2-3 minutes until it’s crispy and cooked through.
Frying sliced onion for garnish is optional, but I recommend it. Crispy, slightly caramelized onions add a nice crunch and sweetness that goes well with the savory, spiced fish. This simple addition can make the dish even more delicious.
Choosing the Right Dried Chillies: Byadgi vs. Kashmiri Chilli
I selected Byadgi chillies for this recipe, as they provide a rich color and moderate spiciness. Alternatively, if you prefer a vibrant red hue with milder heat, Kashmiri chillies are a great option too.
Serving Suggestions
I love serving this fish masala fry with some plain or basmati rice, paired with Rasam, a fish curry, or dal like Toor Dal Fry or Masoor Dal Tadka. I’ll definitely include a veggie side, like Spinach Soup or Cabbage Masala Fry. And what’s a meal without a crispy pappadum and some mango or lemon pickle on the side?
For more such delightful recipes and culinary tips, stay tuned to my blog. Happy cooking!
Fish Fry Masala
Description
This traditional South Indian fried fish recipe brings a burst of flavors that captures the essence of coastal cuisine. The key to its vibrant taste lies in the freshly ground masala paste made from dried chillies, aromatic spices, and ginger garlic paste. The fish, marinated in this rich blend, absorbs an exquisite depth of flavor before being fried to golden perfection. Each bite delivers a satisfying crunch, followed by the succulence of the tender fish within. Pair it with a simple side of rice or a light salad to let the robust flavors shine. Whether it's a special occasion or just an everyday meal, this dish is sure to impress and delight your taste buds
Ingredients for the Fish Fry Masala
Instructions on how to make the Masala Fried Fish
Instructions on how to make the Fish Fry Masala
Instructions on how to make the Fish Fry Masala with step-by-step photos
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Prepare the Chillies:
First, soak the 10 dried chillies in hot water and set aside.
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Make the Masala Paste:
In a mixer jar, add the soaked dried chillies, 2 tsp ginger garlic paste, 1 tbsp coriander seeds, 1/2 tsp peppercorns, 1 tsp cumin seeds, 2 tsp mustard seeds, and 1/2 tsp turmeric powder. Add a little water and grind until you achieve a fine paste.
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Marinate the Fish:
In a large bowl, place your choice of fish and add 3/4 tsp of salt (or to taste). Pour the ground masala over the fish and mix well to ensure the fish is coated evenly. Allow it to marinate for 30 minutes.
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Fry the Onions:
In a kadai (or deep frying pan), heat some oil and fry the sliced onions until they are golden brown. Set aside.
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Fry the Fish:
In the same pan, add some more oil if necessary and fry the marinated fish pieces on medium flame. Cook each side for about 2-3 minutes until they are golden brown and crisp. Remove from the flame and allow excess oil to drain.
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Garnish and Serve:
Garnish the fried fish with the previously fried onions. Serve hot and enjoy!
