📝 About This Recipe
A cornerstone of the Bene Israel community of Maharashtra, this vibrant dish reflects the beautiful synthesis of Indian spices and Jewish dietary laws. Firm white fish is marinated in a 'green masala' of fresh cilantro and chilies, then coated in a spiced semolina crust for a signature crunch. It is a celebratory staple often served on Shabbat or at festive gatherings, offering a perfect balance of heat, tang, and coastal soul.
🥗 Ingredients
The Fish
- 1.5 lbs White Fish Fillets (Pomfret, Kingfish, or Tilapia; cut into 3-inch pieces)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (to taste)
The Green Masala Paste
- 1 cup Fresh Cilantro (packed leaves and tender stems)
- 2-3 pieces Green Chilies (Serrano or Thai bird's eye for heat)
- 5 cloves Garlic (peeled)
- 1 inch Ginger (peeled and roughly chopped)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
The Breading and Frying
- 1/2 cup Fine Semolina (Rava) (for the signature crunch)
- 2 tablespoons Rice Flour (helps with crispness)
- 1 teaspoon Kashmiri Red Chili Powder (for a vibrant red color without excessive heat)
- 1/2 cup Vegetable Oil (for shallow frying)
Garnish
- 1 whole Lemon Wedges (cut into quarters)
- 1/2 piece Red Onion (sliced into thin rings)
👨🍳 Instructions
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1
Rinse the fish fillets under cold water and pat them thoroughly dry with paper towels. Moisture is the enemy of a crisp fry.
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2
Place the fish in a bowl and toss with the lemon juice and 1/2 teaspoon of salt. Let it rest for 10 minutes while you prepare the masala.
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3
In a blender or food processor, combine the cilantro, green chilies, garlic, ginger, turmeric, and cumin. Add a teaspoon of water only if necessary to create a thick, smooth paste.
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4
Apply the green masala paste generously over each piece of fish, ensuring every nook and cranny is coated. Cover and marinate in the refrigerator for at least 20-30 minutes.
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5
In a shallow plate, whisk together the semolina, rice flour, red chili powder, and the remaining salt until the color is a uniform pale pink.
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6
Heat the vegetable oil in a heavy-bottomed non-stick skillet over medium-high heat. The oil is ready when a pinch of semolina sizzles instantly upon contact.
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7
Take a piece of marinated fish and press it firmly into the semolina mixture. Flip to coat the other side, ensuring a thick, even layer of breading.
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8
Gently place the fish into the hot oil. Do not overcrowd the pan; fry in batches if necessary to maintain the oil temperature.
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9
Fry the first side for 3-4 minutes without moving the fish. This allows the crust to set and become golden brown.
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10
Carefully flip the fish using a flat spatula. Fry the other side for another 3 minutes until the fish is opaque and the exterior is deeply golden and crunchy.
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11
Drain the fried fish on a wire rack rather than paper towels to keep the bottom side from getting soggy.
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12
Serve immediately while piping hot, garnished with fresh onion rings and a final squeeze of lemon juice.
💡 Chef's Tips
Always pat the fish dry before marinating to ensure the masala sticks properly. If you can't find Pomfret, any firm-fleshed white fish like Cod or Halibut works beautifully. Use 'Fine' semolina (rava) rather than coarse for a more delicate and uniform crust. Don't skip the rice flour; it acts as a secret weapon for long-lasting crispness. Adjust the number of green chilies based on your spice tolerance—the Bene Israel style is flavorful but not intended to be overwhelming.
🍽️ Serving Suggestions
Pair with a simple Coconut Rice or 'Varan' (plain yellow lentils) for a traditional meal. Serve alongside a fresh Kachumber salad (cucumber, tomato, and onion) to cut through the richness. A side of spicy mint-cilantro chutney adds an extra layer of zing. For a refreshing beverage, serve with chilled Kokum Sherbet or a light lager beer. This dish also makes an excellent appetizer served on small plates with toothpicks for a crowd.