Authentic Fish Fry Recipe – Turmeric, Fennel & Ginger-Garlic Flavors

Last Updated on 4 months by Neha Deshmukh

Authentic Fish Fry Recipe – Turmeric, Fennel & Ginger-Garlic Flavors

Introduction

Oh, fish fry! Is there anything more comforting? This isn’t just any fish fry, though. It’s the one my family always requests, packed with warm spices like turmeric, a hint of fennel, and a generous dose of ginger-garlic. I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I think I finally nailed it. It’s simple enough for a weeknight, but special enough for a gathering. You’ll absolutely love it!

Why You’ll Love This Recipe

This fish fry is a flavour explosion! It’s crispy on the outside, flaky and tender on the inside, and the spice blend is just divine. It’s a relatively quick recipe, taking about 25 minutes from start to finish, and it’s surprisingly easy to make – perfect for beginner cooks. Plus, the aroma while it’s cooking? Unbeatable.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 7-8 fish fillets
• 1.5 tbsp oil
• Pinch of turmeric powder
• 1 tsp red chilli powder
• 1 tbsp ginger garlic paste
• 0.5 tsp coriander powder
• 0.25 tsp cumin powder
• 2 tbsp chopped onions
• 0.5 tsp saunf powder (fennel)
• Pinch of garam masala
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure everything comes together perfectly!

Fish Selection
I prefer using firm white fish like pomfret, basa, or tilapia for this recipe. They hold their shape well during frying. About 150-200g per fillet is ideal.

Spice Blend – Turmeric, Red Chilli & Garam Masala
Don’t skimp on the spices! Fresh spices make all the difference. Turmeric not only adds colour and flavour but also has amazing health benefits.

The Aroma of Saunf (Fennel)
Saunf powder (fennel powder) is a bit of a secret weapon. It adds a subtle sweetness and a lovely aroma that complements the fish beautifully.

Ginger-Garlic Paste – Freshness Matters
Seriously, use fresh ginger-garlic paste! It’s so much more flavourful than the store-bought stuff. You can easily make it by blending equal parts ginger and garlic with a splash of water.

Oil Choice for Frying
I usually use vegetable oil or sunflower oil for frying. They have a high smoke point, which is important for getting that crispy texture.

Step-By-Step Instructions

Alright, let’s get cooking!

First, prepare the marinade. In a bowl, mix together the turmeric powder, red chilli powder, ginger garlic paste, coriander powder, cumin powder, chopped onions, saunf powder, garam masala, and salt. Mix it all up into a nice, thick paste.

Now, clean your fish fillets thoroughly and pat them dry. This is important for getting a good sear. Coat each fillet evenly with the marinade, making sure to get into all the nooks and crannies. Let it sit for about 20 minutes – this allows the flavours to really penetrate the fish.

Heat the oil in a non-stick pan over medium-low heat. Once the oil is hot, add a few fresh curry leaves and sauté for a few seconds until they become fragrant.

Gently place the marinated fish fillets in the pan. Cook for 12-14 minutes, until they’re golden brown and almost cooked through.

Carefully flip the fillets and cook for another 8-10 minutes on the other side, until they’re fully cooked and beautifully golden brown.

Serve immediately while hot!

Expert Tips

A few little things I’ve learned over the years…

Marination Time
While 20 minutes is good, you can marinate the fish for up to a couple of hours in the fridge for even more flavour.

Achieving Golden Brown Perfection
Don’t rush the cooking process! Low and slow is the key to getting that perfect golden-brown colour and ensuring the fish is cooked through.

Non-Stick Pan Importance
A good non-stick pan is your best friend here. It prevents the fish from sticking and makes flipping a breeze.

Variations

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

Vegan Fish Fry (Using Plant-Based Alternatives)
Substitute the fish fillets with firm tofu or banana blossoms. Marinate and cook as directed.

Gluten-Free Adaptation
This recipe is naturally gluten-free! Just double-check that your spice blends don’t contain any hidden gluten.

Spice Level Adjustment (Mild, Medium, Hot)
Adjust the amount of red chilli powder to your liking. For a milder flavour, use ½ tsp. For a spicier kick, add up to 1.5 tsp.

Coastal Variations – Regional Spice Blends
My friend from Goa adds a pinch of kokum to the marinade for a tangy flavour. You could also experiment with different regional spice blends.

Serving Suggestions

This fish fry is amazing with steamed rice and a side of rasam or curry. A simple cucumber raita also complements it beautifully. It’s also fantastic as part of a larger Indian spread for a party!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven to maintain the crispiness.

FAQs

Got questions? I’ve got answers!

What type of fish is best for this fry?
Firm white fish like pomfret, basa, or tilapia work best.

Can I marinate the fish overnight?
You can, but I wouldn’t recommend it for more than 2 hours as the fish can become mushy.

How do I prevent the fish from sticking to the pan?
Use a good non-stick pan and make sure the oil is hot before adding the fish.

What is Saunf powder and can I substitute it?
Saunf powder is fennel powder. If you can’t find it, you can use a pinch of anise powder, but the flavour won’t be quite the same.

Can this fish fry be made in an air fryer?
Absolutely! Air fry at 180°C (350°F) for about 10-12 minutes, flipping halfway through.

What is the best way to serve this fish fry for a party?
Serve it hot with a variety of chutneys and sides. A platter with lemon wedges is always a nice touch!