BEST INDIAN MASALA FISH FRY
Only 10 minutes and a few easy steps, stand between you and THE BEST Indian Masala Fish Fry ever! Coated in a simple blend of authentic spices and aromatics, it’s seared till lightly crisp on the outside – while tender, moist, and flaky on the inside!
An ideal choice if you’re after a healthy option that’s packed with flavor!
Looking for more authentic Indian recipes? Try my Kerala Fish Curry, Kerala Prawn Curry, this amazing Kerala Beef Curry OR this deliciously Easy Kerala Vegetable Stew!
I’m definitely a boneless fillet girl when it comes to fish and usually steer clear of bone-in pieces. But traditionally, this is the cut used for this recipe, and they don’t bother me at all.
Growing up as a first-gen Aussie, I’ve seen them plenty, prepared this exact delicious, authentic way, thanks to my parents!
So when I spot them at my local fishmonger – fresh, in season, and packed with meaty flesh around the bones, I’m all in!
From Prep to Plate – A Simple Guide
I genuinely mean it when I say this recipe takes just 10 minutes from start to finish!
There are no complicated steps. You simply make a quick spice paste, rub it on the fish, and sear until tender. No marinating time needed—it’s ready to fry right away!
The best part? It doesn’t call for any fancy ingredients. Just bold spices and aromatics that come together to create a perfectly balanced, flavorful meal.
WATCH How TO Make The BEST
Indian Masala Fish Fry!
An Indian fish recipe that celebrates the authentic flavors of Kerala Fish Masala Fry!
So simple, satisfying and ready in just 10 minutes! GET IT ON YOUR PLATE!
Recipe Ingredients
What you’ll need, to make this incredible Indian Masala Fish Fry recipe:
Ingredient Notes & Substitutions
Fish: any fish works well for this recipe, as the marinade complements all types!
That said, it’s best to go for a firm, thick-cut fish that can hold up well to pan-searing without breaking apart.
I use King Fish / Seer Fish, aka Neymeen fish in Malayalam (the native language of Kerala). Traditionally, known as Neymeen fry, it’s the most popular choice for this dish – but here are some other great fish options:
- Snapper, Barramundi, Tuna, Yellowtail, and Mullet – all firm, thick-cut fish that hold their shape when pan-fried and soak up spices beautifully – perfect for a dish like this!
- Salmon, Spanish Mackerel, Mackerel (Ayala), Sardines (Mathi), and Pearl Spot (Karimeen) are oily and full of bold flavor. They pair exceptionally well with spicy masalas and crisp up beautifully in the pan!
- Tilapia, Cod, and Pomfret (Avoli) absorb flavor well, but need gentle handling when frying as they are softer, more delicate fish.
Garlic & Ginger: I prefer using freshly crushed ginger and garlic (prepared in a small blender or mortar/pestle) for the best flavor! Although, store-bought minced versions from a jar work just fine too;
Coconut Oil: The traditional choice to use in both the marinade and for frying. While alternatives like avocado or olive oil will work, coconut oil is best for that true, authentic flavor!;
Spices: a simple spice blend is used in this recipe to deliver bold, unforgettable flavor – combining chilli, turmeric, fennel and coriander powders, along with salt and pepper.
The key is not to overdo it – less is more here! If something feels missing at the end, it’s usually just salt to taste or a touch of pepper.
When it comes to chilli powder, I am very picky and this Baba’s Chilli Powder has been my go-to for years! I’ve tried many others, but this one always comes out on top – consistently great quality, mild and just the right amount of heat!
Alternatively, you can use Kashmiri Chilli Powder or Cayenne or Paprika for an even milder option.
As for the other spices, I always prefer to grind whole seeds whenever possible, for the best flavor and freshness. For this recipe, I grind my own fennel seeds, coriander seeds and peppercorns – it’s absolutely worth the small effort and has a huge impact on the overall flavor!;
Lime/Lemon: adds a tangy brightness, balances the spices, and helps tenderize the fish;
Curry Leaves: authentic to this recipe, this herb adds a unique depth of earthy/zesty flavor. It is a must for this recipe and should not be substituted with any other herb! The taste is hard to describe, but if it’s not there, you’ll know it’s missing! Use fresh curry leaves, which can be found on amazon (linked), at your local Indian grocer – or ask an Indian friend! Chances are, they could be growing it in their garden!;
How To Make The BEST INDIAN MASALA FISH FRY Step-By-Step:
Here are some quick visual instructions. The full instructions with the exact ingredients and process, are printable in the recipe card below!
Step 1: In a bowl, combine the spices, water, coconut oil, fresh lime juice, ginger, garlic, and curry leaves. Mix well to form a thick paste.
Step 2: Coat the fish evenly with the marinade, making sure all sides are covered. No need to let sit – it’s ready to fry immediately!
Step 3 (if using a banana leaf): Briefly pass the leaf over an open flame to soften and prevent tearing. Once ready, on medium heat, add oil to your pan/skillet, lay the leaf down, drizzle a little more oil on top, then place in the marinated fish. No banana leaf? Just heat oil in the pan and place the marinated fish directly on the skillet.
Step 4: Sear the fish on medium heat for 3-4 mins per side, flipping gently to prevent breaking. The fish should have a golden-brown crust and opaque, firm flesh. Check for doneness and cook a little longer if needed. It’s ready to serve!
Recipe Tips & Tricks
TIP 1: Marinate With Fresh Ingredients: For maximum flavor, use freshly ground spices, crushed fresh ginger and garlic, fresh curry leaves and lime/lemon. Marinating longer is optional – the fish tastes great whether you let it sit or cook it immediately.
TIP 2: Avoid Overcrowding the Pan: overcrowding makes flipping tricky, drops the oil temperature and stops the fish from getting a good sear – resulting in soggy fish, instead of a crisp, golden crust. Fry in batches if needed.
TIP 3: Medium Heat Is Key: Fry on medium heat so the outside crisps up without burning, and the inside stays moist and tender.
PRO TIP: BANANA LEAF = GAME CHANGER
Not essential, but if you’ve got a fresh banana leaf on hand, this is exactly the kind of recipe to use it for!
Not only does it add a unique, subtle aroma and flavor, it also acts as a natural non-stick layer that reduces the need for excess oil, while helping prevent the fish from breaking.
It promotes even cooking and locks in moisture!
For a recipe like this, it’s also a great eco-friendly alternative to foil or baking paper!
Storage & Reheating
Reheat: in the air fryer at 170°C for 4-6 minutes, flipping halfway for even crispiness (you can use a banana leaf if available), OR pan fry it on low-med heat for a few minutes on each side until warmed through. Covering the pan with a lid helps warm the inside quicker, while cooking with the lid off sears the outside. Avoid microwaving, as it can affect the texture.
Storage: store in an airtight container in the refrigerator for up to 3 days. I prefer glass storage options over plastic when possible.
Freezing: fully cooked Indian Masala fish fry does not freeze well! But raw, marinated fish can be frozen. Note that freezing the marinated fish will cause the marinade to penetrate deep into the flesh, affecting the color of the meat when cooked (think not perfectly white inside)! For best results, freeze the fish and marinade separately, then simply thaw both when ready to prep and cook! Freeze for upto 1 month.
What To Serve With The BEST Indian Masala Fish Fry?
Enjoy it on it’s own for a nutrient-packed protein or with a simple salad, steamed rice, naan, roti, paratha or couscous for a complete meal.
If you’re really looking to level it up though, I highly recommend pairing it with this deliciously vibrant and easy Beetroot Pachadi!
Can I make Indian Masala Fry Fish with frozen fish?
Yes, absolutely! Just ensure it’s fully thawed and patted dry before marinating.
Can I add this Masala Fried Fish to my meal prep?
Yes, it’s great for meal prep! Store in the fridge for up to 3 days and reheat in a pan or air fryer for best texture.
How Can I Avoid Overcooking Masala Fry Fish?
To achieve crispy fish without drying it out, fry on medium heat, avoid overcooking or excessive marinade and don’t overcrowd the pan to maintain the oil temperature.
Your Questions Answered
Firm, thick-cut fish like King Fish (Seer/Neymeen), Snapper, Barramundi, Tuna, and Mullet work best. Oily fish like Mackerel, Sardines, and Pearl Spot also fry beautifully. Softer fish like Tilapia and Pomfret, but they need gentler handling.
Yes! The banana leaf is optional – you can simply cook the fish directly in a well-oiled pan.
To make it spicier, add more chilli powder, pepper or fresh chilies to the marinade. For a milder version, reduce the chilli powder and swap it with paprika or cayenne pepper for a subtler heat.
More Dinner Recipes You’ll Love!
I hope you enjoyed the BEST Indian Masala Fried Fish recipe! If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts! Happy Cooking!
BEST INDIAN MASALA FISH FRY
Equipment
Ingredients
Fish
- 250 g fish of your choice I use King Fish
Homemade Masala Marinade
- ¼ tsp turmeric powder
- ½ tsp fennel powder
- ½ tsp coriander powder
- 1 ½ tsp chilli powder / kashmiri chilli powder I recommend Baba's Chilli Powder
- ½ tsp salt
- ½ tsp pepper
- ½ tsp minced ginger
- ½ tsp minced garlic
- 1 tsp coconut oil
- 2 tbsp water more if needed
- ½ sprig fresh curry leaves (torn) approx. 8 leaves
For Frying
- 2-3 tbsp coconut oil
Instructions
Prepare the Marinade
- Combine all the Masala Marinade ingredients in a bowl and mix until well incorporated. The mixture should have the consistency of a thick, spreadable paste. If it's too thick, gradually add small amounts of water until you reach the desired consistency.
Prepare the Fish
- Clean/wash the fish pieces, then rub the masala mix onto the fish slices, making sure all sides are evenly coated.
Prepare the Banana Leaf (Optional)
- If you're using a banana leaf, carefully pass it over a direct flame to gently heat and soften it.
Skillet/Pan Cooking Method with Banana Leaf
- Add coconut oil to a pan and heat over medium.
- Place the banana leaf in the pan and drizzle it with some coconut oil.
- Place the fish pieces on the banana leaf and cook over medium heat for 3-4 minutes per side, or until fully cooked. Flip gently and carefully. The fish should be seared and golden brown on the outside, yet firm and moist on the inside. It's ready to serve!
Skillet/Pan Cooking Method without Banana Leaf
- Add coconut oil to a pan and heat over medium.
- Place the fish pieces onto the pan and cook over medium heat for 3-4 minutes per side, or until fully cooked, flipping gently.
Air Fryer Cooking Method
- Place a banana leaf or baking paper at the base of the air fryer, ensuring there is space around the edges for proper airflow. Alternatively, leave the base empty.
- Brush or spray the fish pieces with coconut oil and arrange them in the air fryer basket, ensuring they are not overlapping.
- Air Fry at 180°C (350°F) for 8-10 minutes, flipping halfway through, or until the fish is seared golden brown on the outside and firm, moist, and cooked through on the inside.
Oven Cooking Method
- Preheat the oven to 200°C (400°F) conventional (i.e. top and bottom heating) OR 180°C (350°F) convection (i.e. fan forced).
- Lightly spray the banana leaf or baking paper with oil and arrange the fish pieces on top, making sure they are not overlapping. Spray the tops of the fish with oil as well.
- Bake for 15–18 minutes, flipping halfway through, until cooked through.
- If you prefer a more seared, golden-brown finish, place the fish under the broiler for the last 2–3 minutes, watching closely to prevent burning.
Notes
Nutrition
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