Monday, April 2, 2012

Chilli Fish


I was not a big fan of fish when i was young for its bad stench.Over the years i got over it especially after my stay in UK where i didn't have anything to have but chicken and frozen shrimps.This dish my mom used to do when she had excess fried fish.Its a good side dish for chapatis and goes well with rasam and steamed rice too.




I have used king fish for this recipe, but you can use any thick fleshed fish.The process may seem longer but its worth the efforts.



You need

King fish fillets 4-5 nos
Chilli powder 1 tsp
Coriander/dhaniya powder 1tsp
Pepper powder 1 tsp
Cumin powder 1/2 tsp
Turmeric powder 1/2 tsp
Salt to taste
Vinegar few drops
Oil 1 tablespoon + more to shallow fry

- Clean and keep the fish fillets aside.
- Make a smooth paste of the remaining spice powders and marinate the fish for about an hour and shallow fry it.
- Once the fillets cool down, shred the fish with fingers or fork and remove the bones.Keep aside.



To make the masala
Whole garam masala spices cloves 3,cardomoms 3,cinnamon 2 1 inch pieces
Onions 1 large sliced
Tomato 1 large sliced
Paste of Ginger 1 inch piece + Garlic 4-5 pods
Curry leaves 2 sprigs
Mint leaves 2 sprigs
Cilantro/coriander leaves a couple of sprigs
Dhaniya/coriander powder 1 tsp
Garam masala powder 1 tsp
Salt to taste
Lime juice 1 tsp
Chilli powder 1 tsp
Oil 2-3 tablespoons


  • Heat oil in a pan, add the whole spices and let it splutter.When thats done add the onions and fry them until soft and translucent.
  • Next add the ginger garlic paste and fry until the raw smell goes away.Add the mint leaves now and fry well.
  • Add the tomatoes and curry leaves and fry well until the tomatoes mash well.
  • Now add the dry masala powders and mix well.
  • Add the shredded fish and mix well.
  • This dish is a dry one and so you needn't add any water.
  • Check for salt and add the cilantro.
  • Sprinkle the garam masala and lime juice just before serving.

  • Serve hot with chapatis or steamed rice.


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