Spicy Fish Fry Recipe – Ginger Garlic & Kashmiri Chili Delight

Last Updated on 2 months by Neha Deshmukh

Spicy Fish Fry Recipe – Ginger Garlic & Kashmiri Chili Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful, and satisfying meal. This spicy fish fry is exactly that. I first made this when I was craving something a little different from my usual weeknight dinners, and it’s been a family favorite ever since. The vibrant color and aromatic spices make it a real treat – and it comes together in under 30 minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any fish fry. It’s a beautiful blend of warm spices, a hint of tang from lemon, and the lovely aroma of ginger and garlic. It’s crispy on the outside, flaky on the inside, and packed with flavor. Plus, it’s super easy to make, even if you’re new to Indian cooking. Seriously, if you’ve got 20 minutes, you’ve got time for this!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 250 grams fish fillet or steak (I love using firm white fish!)
• 1 tablespoon oil or ghee
• 1/4 teaspoon salt
• 1/8 teaspoon turmeric powder
• 1 tablespoon lemon juice
• 3/4 teaspoon ginger garlic paste
• 1/2 to 3/4 teaspoon Kashmiri red chili powder (adjust to your spice preference)
• 1/4 to 1/2 teaspoon garam masala
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe:

• Kashmiri Red Chili Powder: This is key for that gorgeous color and mild heat. It’s not super spicy, but adds a beautiful depth of flavor. If you can’t find it, you can substitute with regular chili powder, but reduce the amount and maybe add a pinch of paprika for color.
• Oil or Ghee: I personally love using ghee for that extra richness and nutty flavor, but oil works perfectly well too. Sunflower or vegetable oil are great choices.
• Fish Type Variations: Feel free to experiment! I’ve made this with cod, tilapia, basa, and even salmon. Firm white fish like cod or basa hold up best during frying, but salmon is delicious too – just be careful not to overcook it.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a bowl, mix together the chili powder, garam masala, salt, ginger garlic paste, turmeric, and lemon juice. Give it a good stir and taste – adjust the seasoning if needed. This is your spice blend, so make it perfect for you!
2. Now, pat the fish dry with a paper towel. This is important for getting that crispy exterior. Then, coat the fish evenly with the spice paste. Make sure every nook and cranny is covered.
3. Let the fish marinate for about 10 minutes. This allows the flavors to really penetrate the fish. While you wait, get your pan ready.
4. Heat the oil or ghee in a pan over medium heat. Once it’s hot, carefully add the marinated fish.
5. Fry for 3-4 minutes per side, until the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C).
6. Add the curry leaves to the pan during the last minute of frying. They’ll sizzle and release their amazing aroma!
7. Finally, garnish with onion wedges and serve hot.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan! Fry the fish in batches if necessary to ensure even cooking.
• Make sure the oil is hot enough before adding the fish. Otherwise, it will absorb too much oil and become soggy.
• A little patience goes a long way. Don’t flip the fish too early, or it might fall apart.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: If you like it really spicy, add a pinch of cayenne pepper or a finely chopped green chili to the marinade. My friend, Priya, always adds a dash of her homemade chili oil!
• Regional Fish Variations: In coastal regions of India, you’ll find this made with pomfret or seer fish. They’re both incredibly flavorful.
• Air Fryer Adaptation: For a healthier option, you can air fry the fish! Preheat your air fryer to 200°C (390°F) and cook for 8-10 minutes, flipping halfway through.

Serving Suggestions

This spicy fish fry is incredibly versatile. Here are a few of my favorite ways to serve it:

• With a side of fluffy rice and a simple dal.
• Alongside a fresh salad for a light and healthy meal.
• As part of a larger Indian thali (platter).
• With a squeeze of lemon and a sprinkle of chopped cilantro.

Storage Instructions

Leftovers? Sure! Store any leftover fish fry in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer to restore some of the crispiness.

FAQs

Let’s answer some common questions:

• Is this fish fry best with a specific type of fish? While you can use many types, firm white fish like cod or basa are ideal for holding their shape during frying.
• Can I marinate the fish for longer than 10 minutes? Yes, you can! Marinating for up to 30 minutes will deepen the flavors. Just don’t go much longer, or the lemon juice might start to break down the fish.
• What is the best way to check if the fish is cooked through? The fish should flake easily with a fork and the internal temperature should reach 145°F (63°C).
• Can I use store-bought spice blends instead of individual spices? You can, but the flavor won’t be quite as vibrant. If you do, look for a good quality Indian spice blend.
• How can I adjust the spice level of this fish fry? Adjust the amount of Kashmiri red chili powder and add a pinch of cayenne pepper or green chili for extra heat.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!