After a long break and a crazy-busy summer with family visiting from India, I’m back again with a quick and easy recipe that will wow your eyes & taste-buds. This shallow-fried whole fish fry cooks in minutes and can be customized to suit your tastes – the possibilities are endless. The recipe below is more of a guide – feel free to use masalas / seasoning of your choice, making it as spicy or as mild as you like.
I used a homemade tandoori masala mix that I wrote down in my recipe book about two decades ago when Indian stores were not so common in America. The recipe is from Martha Stewart (can’t remember the actual source as it’s been so long).
- 1/2 cup yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1/2 – 1 tbsp red-chilli powder (to taste)
- 1/2 tsp cinnamon powder
- 1/2 tsp cloves powder
- 1 tsp cumin (jeera) powder
- 1 tsp coriander (dhania) powder
- 1 tsp salt (to taste)
- 1/4 tsp pepper powder
- 1/4 tsp cardamom powder
- 1-2 tbsp lemon juice (to taste)
- red tandoori food color – optional
1) Mix all ingredients together and adjust taste to preference. (I like to keep it spicier and a little saltier at this point as it mellows when used with the meat.)
(I also fried a couple of silver pomfret fish but forgot to take photos. This was shot on my phone while my family waited at the table for dinner. So please excuse the bad photography.)
For the fish-fry
- 2 lbs bass / pomfret / tilapia fish (about 3-4) – gutted, scaled & scored on the sides
- tandoori-masala paste (above) or seasoning of choice
- 1/3 cup fine semolina (sooji) – if all you have is regular, then run it in a small blender jar for a few seconds
- 1 cup oil for frying
- chaat masala – optional
- lemon / lime wedges for topping & garnish
1) Thoroughly wash the fish and drain completely. Pat dry with paper towels and set on a flat plate.
2) Generously apply the tandoori masala paste in the scores on the skin and on the insides.
3) Cover the fish and refrigerate for at least 2-3 hours .
4) To fry, remove fish from refrigerator and allow to sit for 15-20 minutes at room temperature.
5) Pour about 1/4 cup oil into a flat, wide, heavy-bottomed pan and heat on medium.
6) Place semolina in a flat shallow plate/container and gently roll the fish to lightly coat.
7) Place the fish in the hot oil on its side and cook – carefully turning midway – about 4 to 5 minutes per side.
8) Drain and remove when the fish is golden and has a crispy coating.
9) Continue cooking the rest of the fish the same way, adding more oil as needed.
10) Sprinkle with chaat masala and a squeeze of lemon juice if desired. Serve with lemon / coconut rice and raita.
For Lemon Rice
This is a traditional South Indian rice dish (chitranna in Kannada) that is eaten at room temperature and is served with a side of vegetables. While not traditionally served with meat, I feel it lends itself well to easy, make-ahead summer meals. Plus the zesty lemon taste goes well with the spicy fish and the creamy raita.
- 1/2 tsp mustard seeds
- 1 tsp channa dal
- 1 tsp urad dal
- 4-6 thai green chillies (slit in half)
- 1/2 tsp turmeric powder
- salt to taste
- juice of 1 lemon (or to taste)
- 1/4 cup chopped cilantro
- 1 cup cooked and cooled rice
- 4 tbsp oil
1) In a small saucepan, heat the oil over medium flame.
2) Add mustard seeds and partially cover till they pop.
3) Add the chana dal, stir for a few seconds and then add udad dal. Stir till just starting to turn light brown.
4) Add the slit green chillies and cook about 30 seconds, partially covering lid so it doesn’t splatter oil onto your hands or face.
5) Turn off stove, add turmeric and stir. Allow to cool.
[This mix can be made a day or two ahead of time and stored at room temperature in an air tight container. Do not add salt or lemon juice as it will make the dals soft instead of keeping it crunchy and nutty.]
6) To serve, add the seasoning mixture, salt, lemon juice & cilantro to the rice and mix well.
(This is a basic version of lemon rice. Additions include curry leaves, capsicum, peanuts/cashews, peas, etc. My family happens to like the plain version.)
- 1/2 cucumber – peeled & grated / finely chopped
- 1/2 cup sour cream / hung yogurt
- salt to taste
- cilantro for garnish
1) Mix all ingredients and serve chilled.