Andhra Fish Fry
Easy fish fry made in a pan with simple pantry ingredients like red chili powder, garam masala and lemon juice. Serve it on its own or with rice, rasam and stir fried veggies.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 1 tablespoon Oil or ghee
- 250 grams (8 ounces) fish fillet or steak
- ¼ teaspoon salt (adjust to taste)
- ⅛ teaspoon turmeric
- 1 tablespoon Lemon juice or as needed
- ¾ teaspoon ginger garlic paste (or ½ tsp each fine grated)
- ½ to ¾ teaspoon Kashmiri red chili powder (cut down for kids or use black pepper for low heat)
- ¼ to ½ teaspoon garam masala
- 1 sprig curry leaves (optional or use 1 tbsp chopped cilantro/coriander leaves)
How to make the recipe
- Mix the spices: Mix together chili powder, garam masala, salt, ginger garlic, turmeric and lemon juice in a small bowl. Taste test to check the spice and salt levels. Adjust as required. Pat dry the curry leaves or coriander leaves to avoid spaltters.
- Prep-up the fish: Pat dry the fish if required and apply the spice paste. Keep this aside for 10 minutes (no longer).
- Fry the fish: Heat a small pan with oil or ghee. When the oil turns hot enough, place the fish and let cook for 3 to 4 minutes. Gently turn it to the other side using a turner and add the curry leaves.
- Fry till it is cooked through completely. You know it is done when the fish flakes easily with the prick of a fork. The internal temperature should reach 145 F or 63 C in the thickest part of the fish.
- Serve fish fry with onion wedges.
NUTRITION (estimation only)
Calories: 128kcal | Carbohydrates: 1g | Protein: 25g | Fat: 2g | Cholesterol: 62mg | Sodium: 71mg | Potassium: 402mg | Vitamin A: 100IU | Vitamin C: 2.9mg | Calcium: 13mg | Iron: 1.1mg
