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Spicy Masala Fish
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Prep: 10 minutes
Cook: 10 minutes
Total Time 20 minutes

Servings: 4

Spicy masala fish is a bold South Asian recipe known for deep spices, heat, and rich aroma. This recipe highlights classic Indian and Pakistani flavours, offering a crispy, well-seasoned fish experience that works perfectly as a starter or main recipe.

Nutrition: per serving

Calories353kcal

Carbs25g

Fat4g

Saturates1g

Sugars3g

Protein51g

Fibre4g

Ingredients

  • 1 kg Fish white fish
  • 100 g Gram Flour
  • 30 g Cornflour
  • 1 tsp Coriander Seeds Crushed
  • 1 tsp Chilli Flakes
  • 1 tsp Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • 1 tsp Ajwain Seeds
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Ginger Paste
  • 1 tsp Green Chilli Paste
  • 1 tbsp Garlic Paste
  • 1 tbsp Lemon Juice
  • 200 ml Water

Instructions

  • In a large bowl, combine all the ingredients except the fish. Make sure the spices, flours, pastes, and lemon juice are evenly mixed.
  • Gradually pour in the water while stirring continuously. Mix until the batter is smooth, thick, and free of lumps.
  • Gently add the fish pieces to the batter, ensuring each piece is fully coated. Cover the bowl and leave it to marinate for 30 minutes at room temperature.
  • Heat oil in a deep pan, wok, or fryer over medium-high heat until it reaches a steady temperature suitable for deep frying.
  • Carefully place the marinated fish pieces into the hot oil, ensuring they do not overcrowd the pan. Fry for 6–8 minutes, turning occasionally so each side cooks evenly and achieves a golden, crisp texture.
  • Once cooked through, remove the fish with a slotted spoon and drain on paper towels to remove excess oil.
  • Serve hot immediately.

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