Spicy Green Masala Fish Fry Recipe made with mint, coriander, curry leaves and green chillies. Recipe with step by step pictures.
This fish fry uses green chillies for spice instead of the regular red chilli powder that is traditionally used in South Indian style fish fry. I marinated the fish in a masala made with coriander, mint, curry leaves, green chillies and other spices. The heat from green chillies when combined with the green herbs, is a total winner. Do try it at home.
Here is how to do Spicy Green Masala Fish Fry First, we shall make a spice paste and here is what you will need.
I have used about 500 grams of fish and about 4 chillies. But if you want a really spicy fish fry, use up to 6 chillies. Take all the ingredients in a mixie and grind it to a coarse paste. Use the pulse mode and frequently, open the mixie and clean the sides of the mixie so everything gets ground evenly. You can also grind in a mortar and pestle if you do not have a small mixie jar. The main trick is “ do not add water while grinding”.
Once the mixture looks coarsely ground, add juice of half of a lemon to the mixie jar. Pulse again for a few seconds.
Empty the contents of the mixie to a bowl. Add in the turmeric and the salt. Mix well to combine.
I have used mackerel fish for making the fish fry today. Pomfret also works well. Apply gashes on the fish so the masalas can penetrate well and the fish will also cook evenly.
Apply the masala evenly on the fish and apply the masala inside the gashes. Apply evenly on both sides of the fish.
Take quarter cup of maida (all purpose flour) and place it on a wide plate. Coat the fish in maida (all purpose flour) on both the sides. A thin coating is enough. This step is essential so the masalas do not disintegrate in oil while fried.
Let the fish marinate for 10-15 minutes. Heat coconut oil in a pan and when the oil is hot, gently place the fish in the hot oil. After placing the fish, reduce the flame to medium and let the fish cook for three minutes on one side. Note: Non stick pan or a cast iron pan works well for making the fish fry. I prefer a non stick pan as the masalas do not stick to the skillet and adheres to the fish nicely. Here is my choice of non-stick pan.
After 3 minutes, gently turn the fish. If the fish is small, two minutes will suffice. If the fish is big, it will take more time. Just slightly turn the fish and look for doneness and see if the fish is nice and brown. If its nice and brown, then turn the fish. I like to use a couple of forks to turn the fish.
Let it cook for three more minutes. After two minutes, add in sliced shallots, crushed garlic, curry leaves and green chillies to the oil. Add it to the sides of the fish and not on top of the fish. Let these cook in the fish flavored oil and crisp up too. Add only at the end as it requires just a minute to crisp up. If you notice that the shallots are becoming very dark before the fish is getting done, remove and set aside on a plate.
Gently turn the fish and cook the fish on all the sides and let it nicely crisp up evenly.
After the fish is done, remove and set aside on a plate lined with paper towels. The fish fry is ready.
For the marination of spicy green masala fish fry
10 cloves of garlic 1 inch piece ginger 4 - 6 green chillies 1/2 teaspoon fennel seeds 2 sprigs curry leaves 4 sprigs mint leaves 4 sprigs coriander leaves (with stem) Juice of 1/2 of a lemon 1/2 teaspoon turmeric powder 3/4 teaspoon salt 1/4 cup Maida (all purpose flour) to coat 500 grams fish (whole cleaned)
Other ingredients for the spicy green masala fish fry
4 tablespoon coconut oil 10 shallots, slices 5 cloves garlic, slightly crushed with skin 2 sprigs curry leaves 3 green chillies
To serve
Lemon Wedges
Take all the ingredients in a mixie and grind it to a coarse paste. Once the mixture looks coarsely ground, add juice of half of a lemon to the mixie jar. Pulse again for a few seconds. Empty the contents of the mixie to a bowl. Add in the turmeric and the salt. Mix well to combine.
I have used mackerel fish for making the fish fry today. Pomfret also works well. Apply gashes on the fish so the masalas can penetrate well and the fish will also cook evenly. Apply the masala evenly on the fish and apply the masala inside the gashes. Apply evenly on both sides of the fish.
Take quarter cup of maida (all purpose flour) and place it on a wide plate. Coat the fish in maida (all purpose flour) on both the sides. A thin coating is enough. This step is essential so the masalas do not disintegrate in oil while fried.
Let the fish marinate for 10-15 minutes. Heat oil in a pan and when the oil is hot, gently place the fish in the hot oil. After placing the fish, reduce the flame to medium and let the fish cook for three minutes on one side. After 3 minutes, gently turn the fish. If the fish is small, two minutes will suffice. If the fish is big, it will take more time.
Let it cook for three more minutes. After two minutes, add in sliced shallots, crushed garlic, curry leaves and green chillies to the oil. Add it to the sides of the fish and not on top of the fish. Let these cook in the fish flavored oil and crisp up too. Add only at the end as it requires just a minute to crisp up. If you notice that the shallots are becoming very dark before the fish is getting done, remove and set aside on a plate. Gently turn the fish and cook the fish on all the sides and let it nicely crisp up evenly.
After the fish is done, remove and set aside on a plate lined with paper towels. The fish fry is ready. Serve the fish fry with the fried shallots and curry leaves mixture and also add a lemon wedge.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 10m
For the marination of spicy green masala fish fry
10 cloves of garlic 1 inch piece ginger 4 - 6 green chillies 1/2 teaspoon fennel seeds 2 sprigs curry leaves 4 sprigs mint leaves 4 sprigs coriander leaves (with stem) Juice of 1/2 of a lemon 1/2 teaspoon turmeric powder 3/4 teaspoon salt 1/4 cup Maida (all purpose flour) to coat 500 grams fish (whole cleaned)
Other ingredients for the spicy green masala fish fry
4 tablespoon coconut oil 10 shallots, slices 5 cloves garlic, slightly crushed with skin 2 sprigs curry leaves 3 green chillies
To serve
Lemon Wedges
Take all the ingredients in a mixie and grind it to a coarse paste. Once the mixture looks coarsely ground, add juice of half of a lemon to the mixie jar. Pulse again for a few seconds. Empty the contents of the mixie to a bowl. Add in the turmeric and the salt. Mix well to combine.
I have used mackerel fish for making the fish fry today. Pomfret also works well. Apply gashes on the fish so the masalas can penetrate well and the fish will also cook evenly. Apply the masala evenly on the fish and apply the masala inside the gashes. Apply evenly on both sides of the fish.
Take quarter cup of maida (all purpose flour) and place it on a wide plate. Coat the fish in maida (all purpose flour) on both the sides. A thin coating is enough. This step is essential so the masalas do not disintegrate in oil while fried.
Let the fish marinate for 10-15 minutes. Heat oil in a pan and when the oil is hot, gently place the fish in the hot oil. After placing the fish, reduce the flame to medium and let the fish cook for three minutes on one side. After 3 minutes, gently turn the fish. If the fish is small, two minutes will suffice. If the fish is big, it will take more time.
Let it cook for three more minutes. After two minutes, add in sliced shallots, crushed garlic, curry leaves and green chillies to the oil. Add it to the sides of the fish and not on top of the fish. Let these cook in the fish flavored oil and crisp up too. Add only at the end as it requires just a minute to crisp up. If you notice that the shallots are becoming very dark before the fish is getting done, remove and set aside on a plate. Gently turn the fish and cook the fish on all the sides and let it nicely crisp up evenly.
After the fish is done, remove and set aside on a plate lined with paper towels. The fish fry is ready. Serve the fish fry with the fried shallots and curry leaves mixture and also add a lemon wedge.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 10m
Find it online : https://www.kannammacooks.com/spicy-green-masala-fish-fry-recipe/
Recipe for Dhaba style Palak Paneer gravy. A popular side dish in restaurants usually served with Naan, roti etc.. Recipe with step by step pictures.
I have already shared my simple version of Palak Paneer made with just 5 ingredients. Here is the link for the same. https://www.kannammacooks.com/6-ingredient-palak-paneer-spinach-cheese-curry/
While I always make my easy Palak paneer recipe that is perfect for everyday cooking, this recipe is rich and reserved for days that includes indulging. Here is how to make a delicious Dhaba style Palak Paneer Recipe. We shall first blanch the spinach / Palak. Wash and clean the spinach in water and set aside. Heat water in a pan and once it comes to a boil, add in the spinach. I use the leaves and the stems – both. Here is how to clean spinach the correct way in order to get rid off sand and dust.
Let it wilt. Boil for a couple of minutes. Do not boil for long. Remove the spinach and strain the water. Pour some cool water on the spinach to stop the spinach from cooking.
Once the spinach is cool, grind it in a mixie along with green chillies and coriander leaves. Grind it to a fine puree. Set aside.
Heat oil in a pan and add in the cubed paneer pieces. Roast the paneer for a couple of minutes. Roast the paneer till its light and golden. Do not cook for long.
Remove the paneer and add it to a bowl filled with water. Set aside. Adding the roasted paneer to the water will keep the paneer soft. Grind the tomatoes to a puree. Set aside.
Now lets make the gravy for Dhaba style Palak Paneer Heat oil in a pan and add in the cumin seeds. Let the cumin seeds crackle. Add in the finely chopped onions.
Add in the crushed garlic and grated ginger.
Add in the salt, turmeric powder, red chilli powder, coriander powder and kitchen king masala. Here is the brand of kitchen king masala I recommend. Sauté for a minute.
Add in the ground tomato puree.
At this stage add in a tablespoon of butter. Mix well. Cover the pan with a lid and let the mixture cook on a medium flame for about 5-6 minutes until dry.
Once the mixture is cooked and dry, add in the spinach puree.
Wash the mixie with half a cup of water and add back to the pan.
Cover the pan with a lid and let the gravy simmer for five minutes.
Finally add in the paneer and the cream. Mix well. Cover the pan with a lid and let it simmer for a couple of minutes.
Fantastic Dhaba style Palak paneer is ready. Here is a dhaba style lunch plate with Palak paneer, dal tadka, ladies finger stir-fry, phulkas and rice.
Blanching and pureeing spinach for Dhaba style Palak paneer
300 grams spinach ( 1 bunch) 2 green chillies 4 sprigs coriander leaves
Roasting the paneer for Dhaba style Palak paneer
200 grams paneer 1 teaspoon vegetable oil
Other ingredients for Dhaba style Palak paneer
4 tomatoes 2 tablespoon vegetable oil 1/2 teaspoon cumin seeds 1 cup finely chopped onion 1.5 tablespoon crushed garlic 1 tablespoon grated ginger 1 teaspoon salt 1/2 teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon coriander powder 1 teaspoon kitchen king masala 1 tablespoon unsalted butter 2 tablespoon fresh cream
Wash and clean the spinach in water and set aside. Heat water in a pan and once it comes to a boil, add in the spinach. Let it wilt. Boil for a couple of minutes. Do not boil for long. Remove the spinach and strain the water. Pour some cool water on the spinach to stop the spinach from cooking. Once the spinach is cool, grind it in a mixie along with green chillies and coriander leaves. Grind it to a fine puree. Set aside.
Heat oil in a pan and add in the cubed paneer pieces. Roast the paneer for a couple of minutes. Roast the paneer till its light and golden. Do not cook for long. Remove the paneer and add it to a bowl filled with water. Set aside. Adding the roasted paneer to the water will keep the paneer soft. Grind the tomatoes to a puree. Set aside.
Heat oil in a pan and add in the cumin seeds. Let the cumin seeds crackle. Add in the finely chopped onions. Add in the crushed garlic and grated ginger. Add in the salt, turmeric powder, red chilli powder, coriander powder and kitchen king masala. Sauté for a minute. Add in the ground tomato puree. At this stage add in a tablespoon of butter. Mix well. Cover the pan with a lid and let the mixture cook on a medium flame for about 5-6 minutes until dry.
Once the mixture is cooked and dry, add in the spinach puree. Wash the mixie with half a cup of water and add back to the pan. Cover the pan with a lid and let the gravy simmer for five minutes. Finally add in the paneer and the cream. Mix well. Cover the pan with a lid and let it simmer for a couple of minutes.
Fantastic Dhaba style Palak paneer is ready.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
