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!
Equipment
- 1 Cast Iron Skillet
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
Banana Leaf: Passing it over a flame softens the leaf, making it more pliable and less likely to tear when placed in the pan.
Gloves: Optional, but I like to wear disposable gloves when handling the marinade, as the turmeric in the masala mix can stain, especially on them gel nails!