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Fish Fry

by , featured in Indian Kitchens
Published by Bloomsbury
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Introduction

This fried fish doesn’t have a batter or crumb coating. Instead, nutty-tasting cumin, turmeric and warming chilli are mixed with lime juice and rubbed over white fish fillets to great effect. My friend Yael Jhirad made this simple and delicious snack for me at her home in Alibag, a balmy coastal town about an hour’s ferry ride from Mumbai, across the Arabian sea. She used rawas – a local white fish, known colloquially as Indian salmon, even though it has nothing in common with the Atlantic variety that we’re familiar with. Any firm-fleshed white fish will hold up well to this winning blend of spices, though.

Image of Roopa Gulati's Fish Fry
Photo by Yuki Sugiura

Ingredients

Serves: 4

  • 2 teaspoons Kashmiri chilli powder
  • 1½ teaspoons ground turmeric
  • 1 teaspoon roasted and ground cumin seeds
  • 2 teaspoons fine sea salt
  • juice of 2 limes (plus extra wedges to serve)
  • 750 grams skinless fillets of hake - cut into 5–6 pieces (each about 10 x 6cm)
  • 4 tablespoons melted coconut oil or sunflower oil

Method

Fish Fry is a guest recipe by Roopa Gulati so we are not able to answer questions regarding this recipe

  1. Mix the chilli powder, turmeric, cumin, salt and lime juice together in a small bowl.
  2. Put the fish on a tray and, using your fingers, rub the paste all over each piece so that the pieces are evenly coated – it’s a good idea to wear disposable gloves for this. Leave to one side for 10 minutes.
  3. Heat the oil in a frying pan on a medium heat and cook the fish for 2–3 minutes on each side, until the spices darken and the flesh flakes easily. You might need a minute longer depending on the thickness of the fillets. Serve straight away with lime wedges for squeezing over.

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