Growing up fry fish was very frequent in our home. At lunch mom always made a fish curry such as chinchoni, lonval or athwan with steamed rice.
In fact, I remember mom never used a plate. She used the apas as her plate with a piece of fry fish and veggies. Memories... !
Traditionally, when you make East-Indian style fry fish we do not use the spluttered mustard seeds and curry leaves. I started doing it to take away the fish smelly from my fish! It does add a wonderful aroma of mustard seeds. I hope you try it. See more fish recipes
Ingredients and substitutes
- Fish - I am using fresh surmai fish (indo-pacific king mackarel) today but you can also sliced pomfret, sting ray or shark. You can use frozen fish, just make sure to thaw and drain them well off any excess moisture.
- Bottle masala - of course this is my go to spcie when possible but you can also use a combination of chily powder, coriander, cumin, and turmeric.
- Garlic and ginger paste - Its not much but does make a very tasty curry flavored fish that is delicious on its own.
- Mustard seeds - like I said it is an optional ingredient and not authentically East Indian. So, you can omit it.
More fish recipes
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- 1 lb (500 g) Fish fillets (3 to 4 fillets) I used Surmai
- 2 tbsp Cooking oil
- 1 tbsp Lemon juice
- ½ tsp Salt
- ½ tsp Pepper
- 1 tbsp Bottle masala
- ½ tsp Turmeric powder haldi
- 1 tsp Garlic and ginger paste
- ½ cup All-purpose flour
- ½ tsp Mustard seeds
- 5 Curry leaves
- Clean, wash and pat dry the fish fillets. Rub the lemon juice all over the fillets then season with salt and pepper. Pro tip - wipe the fish fillets well otherwise the seasoning will not stick to it properly.
- Combine the bottle masala and turmeric powder. Rub the garlic and ginger paste, followed by bottle masala mix into the fish and set aside for 10 to 15 minutes. Pro tip - letting the fish marinate for a while will develop good flavor. You can leave it on the counter for 15 to 30 minutes or in the fridge for longer.
- In a frying pan add the oil and mustard seeds. Let them splutter then add the curry leaves. Pro tip - this is an optional step but the mustard seeds add a nice flavor and reduce the fishy smell in the fish.
- Season the flour with salt and pepper. Coat the fish fillets in the flour and dust off excess. Add them to the frying pan.
- Cook the fish on each side for 3 to 4 minutes reducing the heat as necessary to prevent them from burning. Pro tip - depending on the thickness of the fish, each fillet should take about 3 to 4 minutes.
- Remove from the pan and onto a paper towel to absorb excess oil.
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