My Kitchen Antics: Fish fry


King fish- 250 gms (2 medium size steaks)


Chilli powder- 3/4th tsp

Turmeric powder- 1/4 tsp

Fennel seeds- 1/4 tsp

Peppercorns- 1 tsp

Coriander powder-2 tsp

Lemon juice- 1 tsp

Ginger- 1 inch piece, peeled and roughly chopped

Garlic- 4 medium pods, peeled

Indian shallots- 4, peeled and roughly chopped

Curry leaves- 6 to 8 leaves + enough to garnish

Salt- to taste

Oil- to shallow fry

Into a blender add all the marinade ingredients and blend to a fine paste, without adding any water.

Its ok if the garlic and ginger haven’t been ground to bits, some pieces here and there are fine.

Check for salt, add if needed.

Generously rub both sides of the steak with the marinade and keep covered in the refrigerator for about an hour.

Heat oil in a frying pan, and fry the fish on medium heat, about 2 minutes on each side, or depending on the thickness of the steak. Don’t over cook it, or else the fish becomes hard.

Towards the end of the frying time, add some curry leaves into the oil for added flavour.

Scoop them out and crumble on top of the fish before serving.

I served mine with a side of pickled onions and a squeeze of lime juice.

You can use this marinade for any fish, mackerel, anchovies, tuna steak, any oily fish.

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