Spicy Fried Fish / Muchli Masala

Spicy fried fish is a dish from southern India, and it uses what is called a wetspices mixed with water or other liquids to form a paste. Southern Indian cooks often prepare their spices in this way instead of using a mixture of dry spices.
  • 2 lbs. white-fish fillets, 
  • fresh or 2 cloves garlic, chopped 
  • 1 tsp. salt 
  • 1 tsp. grated fresh ginger 
  • 1/2 tsp. ground turmeric 
  • 1/2 tsp. black pepper 
  • 1/4 tsp. cayenne pepper 
  • 2 tsp. lemon juice 
  • 1/4 c. vegetable oil (for frying) 
  • fresh coriander or parsley, 
  • for lemon wedges, for garnish
  • Rinse fish under cool running water and pat dry with paper towels. 
  • In a small bowl, combine garlic, salt, ginger, turmeric, and black and cayenne peppers with lemon juice.
  • Stir to form a paste. Rub paste on both sides of fish fillets and let stand uncovered at room temperature for 20 minutes. 
  • In a heavy skillet, heat oil over medium-high heat. 
  • Carefully add fish to skillet. Fry fish about 5 minutes, or until bottom side is golden brown. 
  • With a spatula, turn fish and fry other side about 5 minutes, or until golden brown.
  • * Place fish on a platter and garnish with fresh coriander or parsley and lemon wedges. 
Preparation time: 25 minutes
Cooking time: 10 minutes
Serves 4

*For a healthier version of this recipe, omit Step 4. Instead, brush each fillet with a little canola oil. Place fish on a cookie sheet or in a casserole dish and broil in the oven for 5 minutes on each side, or until fish flakes when pulled with a fork and is no longer transparent.

Post a Comment