📝 About This Recipe
Transport your senses to the sun-drenched shores of the Konkan coast with this vibrant, spice-crusted fried fish. This recipe features firm white fish fillets marinated in a punchy 'Recheado' style paste of Kashmiri chilies, ginger, and garlic, then shallow-fried to golden perfection. The result is a stunning contrast between a crisp, fiery exterior and succulent, flaky meat that embodies the soul of Indian coastal soul food.
🥗 Ingredients
The Fish
- 500 grams Kingfish or Pomfret steaks (cleaned and patted dry with paper towels)
- 1/2 teaspoon Turmeric powder (for initial rub)
- 1 teaspoon Salt (adjust to taste)
- 1 tablespoon Lemon juice (freshly squeezed)
The Spice Paste (Masala)
- 2 tablespoons Kashmiri Red Chili Powder (for deep red color without excessive heat)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground is best)
- 1 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder (roasted)
- 1/2 teaspoon Garam Masala (high quality aromatic blend)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Tamarind paste (thick concentrate)
The Coating and Frying
- 1/4 cup Fine Semolina (Rava) (for the signature crunch)
- 2 tablespoons Rice flour (helps the crust stay crisp)
- 4-5 tablespoons Coconut oil (for authentic coastal flavor)
- 10-12 pieces Curry leaves (fresh)
👨🍳 Instructions
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1
Thoroughly pat the fish pieces dry using paper towels. Excess moisture is the enemy of a crisp crust.
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2
In a small bowl, rub the fish with turmeric, salt, and lemon juice. Set aside for 10 minutes; this helps remove any 'fishy' odor and seasons the flesh deeply.
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3
In a separate medium-sized bowl, combine the Kashmiri chili powder, ginger-garlic paste, coriander powder, cumin, garam masala, black pepper, and tamarind paste. Add a few drops of water if needed to form a thick, spreadable paste.
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4
Apply the spice paste generously over each piece of fish, ensuring all sides and crevices are evenly coated.
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5
Allow the fish to marinate for at least 20-30 minutes in the refrigerator. This allows the flavors to penetrate the fibers of the fish.
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6
On a flat plate, whisk together the fine semolina (rava) and rice flour with a pinch of salt.
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7
Dredge each marinated fish steak into the semolina mixture, pressing down gently so the coating adheres well to the spice paste.
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8
Heat the coconut oil in a wide, heavy-bottomed non-stick frying pan over medium-high heat. To test if it's ready, drop a pinch of semolina; it should sizzle immediately.
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9
Toss the fresh curry leaves into the hot oil just before adding the fish to infuse the oil with their nutty aroma.
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10
Place the fish pieces in the pan, ensuring they are not crowded. You may need to fry in batches.
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11
Fry the first side for 4-5 minutes without moving them. Look for the edges of the crust to turn a deep golden brown.
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12
Carefully flip the fish using a flat spatula. Fry the other side for another 3-4 minutes until the fish is cooked through and the coating is crisp.
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13
Drain the fried fish on a wire rack rather than paper towels to prevent the bottom from steaming and becoming soggy.
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14
Let the fish rest for 2 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Use Kashmiri chili powder for that iconic bright red color without making the dish overwhelmingly spicy. Always use a heavy-bottomed pan to ensure even heat distribution and prevent the spices from burning. If you don't have tamarind, a little extra lemon juice or kokum extract works as a great souring agent. Do not flip the fish too early; wait until the crust has set and hardened to avoid the masala falling off. For a healthier version, you can air-fry these at 200°C (400°F) for 12-15 minutes, spraying with a little oil halfway through.
🍽️ Serving Suggestions
Serve hot with a side of steamed Basmati rice and a traditional Goan fish curry. Pair with a refreshing glass of Sol Kadhi (a pink coconut milk and kokum drink). Accompany with sliced red onions, fresh coriander sprigs, and a wedge of lime. Works beautifully as an appetizer alongside a chilled lager or a crisp white wine. Serve with a side of simple cabbage foogath (tempered cabbage stir-fry).