- Servings: 2
- Marinating time: 7 minutes.
- Preparation time: 8 minutes.
- Frying time: 10 minutes.
- Cooking time: 25 minutes.
- Total time: 50 minutes.
This is one of the classiest Indian variations in cooking Indian style fish. Sindhi fish masala fry is the fried version and is completely a Devourer’s delight for tongue. It is spicy, tangy and a melting pot of deliciousness and contentment..
Have a great start to the week and may you have the pleasure of cooking made bigger!
Fish has been important source of protein, nutrients and particularly omega-3 fatty acid.
Fishes are heart-friendly and can make improvements in brain development.
- Rohu fish: 250 gm
- Onion: 2 no. (Medium)
- Tomato: 1 no. (Medium)
- Lemon juice: 1 tablespoon
- Ginger: 2” piece
- Green chilli: 2 no.
- Garlic paste: half teaspoon
- Oil: 4 table spoon
- Cumin: half teaspoon
- Salt: one and half teaspoon
- Turmeric powder: 1 teaspoon
- Red chilli powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Garam masala powder: half teaspoon
- Fresh coriander leaves: 2 table spoon (chopped)
- Clean the fish properly with running water. Add lemon juice. Wait for 5-7 minutes. Again wash the fish drain out all the water.
- Add garlic paste, salt and turmeric powder. Rub all these items on the fish. Keep aside.
- Cut onion, green chilies and tomatoes into small pieces.
- Heat 2 tablespoon oil in fry pan on high flame, when smoke starts coming, reduce heat at low flame. Add fish pieces and increase the flame to medium. Fry on both sides till light golden color appears (about 2-3 minutes each side). Keep aside.
- Add remaining oil in a pan till smoke is coming; put cumin sputter for few seconds, add chopped onion stir fry on high flame till onion gets translucent. (About 3-5 minutes).
- Add tomato, fry for couple of minutes; add ginger and green chilli, and fry until golden brown (about 3 minutes).
- Add chilli, coriander, turmeric and Garam masala powder, and continue to cook for a minutes (oil starts leaving the edges).
- Add fried fish, cook for 4-6 minutes with lid on. Reduce to low flame; (cook until nice aroma and oil comes on top).
- Transfer into serving plate, decorate with chopped coriander leaves.
- Serve as main meal with paratha or rice.