Pan fried or grilled fish is a low calorie and light way to enjoy fish. In India it is even served as a snack to serve with drinks. Every state has its own typical way of making this fish using a different combination of spices. Today we will learn a easy way using a few spices and this can be made with as much of heat as you want. The fish fillets can be marinated and then coated in either gram flour, cornstarch or breadcrumbs and then pan fried. I perfer to fry them on their own. One should always use a good quality non stick pan (i always use my ceramic pans for this) so that the fish does not stick. So this is the way i made my spicy pan fried fish…. and i will be experimenting on different ways soon!
500 grams of fish fillet, i used nile perch, cut into bite size
3 cloves of garlic
1″ piece ginger
juice of 1 juicy lime
6 curry leaves
1 teaspoon each of cumin, coriander, garam masala powder
red chilli powder to taste
a pinch of turmeric powder
1/2 teaspoon of salt or to taste
1 green chilli
a little oil to pan fry
Put the ginger, garlic, green chilli and curry leaves with the lemon juice in a blender ( i used my bullet) and make it into a fine paste. Add the spices and salt to this paste and marinate the fish in this for a few hours or overnight. Next day just heat some oil ( you can use olive oil) in a good non stick pan ( i used my ceramic pans) . Just put the fillets in and fry on one side till crispy and then on the other. Sprinkle it with red chilli powder, dry mango powder (amchoor) and or chaat masala…Its delicious!!!
NITU DIDI TIP:
This can be also made with paneer, tofu etc. Just slice it, marinate and proceed.
Which fish can be used? You can make this with almost any type of fish. I stay clear away from basa /panga fillets for obvious reasons.
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