Spicy Fish Fry at home 3 ways Hotel Style Fish Fry Tawa Fish Masala Fish Fry

Ingredients

• 10-12 Dry red chillies, soaked, dry Kashmiri red chillies
• ½ inch Ginger, peeled, slice, ginger
• 8-10 Garlic cloves
• 4-5 Fenugreek seeds, methi dana
• ¼ tsp Fennel seeds
• ¼ tsp Cumin seeds
• ½ tsp Coriander seeds
• 2 Cloves, Long
• 6-7 Black peppercorns
• ½ tbsp Oil
• ½ tsp Sugar
• ⅓ cup fresh Coconut, scraped, coconut
• ½ inch Ginger, peeled, slice, ginger
• 2-4 Garlic cloves
• 4 Green chillies
• ¼ cup fresh Mint leaves
• ¼ cup fresh Coriander leaves, roughly chopped
• ½ tsp Sugar
• 3 fresh Pomfret, clean and slit, fillet fish
• Salt to taste
• ½ Lemon juice
• 1 Marinated Pomfret
• Prepared Green paste
• ½ Lemon juice
• ½ Lemon, slice
• 1 Green chili, slit
• Banana leaf
• 1 tbsp Oil
• 1 Marinated Pomfret
• ½ Onion, slice
• Salt to taste
• Prepared Red Paste
• ½ tsp Lemon juice
• 1 tbsp Oil
• 1 tbsp Semolina, Rava
• 2 tbsp Rice flour
• Salt to taste
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• ¼ tsp Coriander powder
• A pinch of dry mango powder, amchur (dry mango powder) powder
• Prepared Red Paste
• 1 Marinated Pomfret
• ½ Onion, slice
• ½ Raw mango, slice, raw mango
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• A pinch of dry mango powder, amchur (dry mango powder) powder
• Salt to taste
• ½ Lemon juice
• a few coriander leaves
• few mint leaves
• 1 tsp Fried fish oil
• 2 tbsp Prepared Red Paste
• 1 tsp Oil
• 2 tbsp Water
• Salt to taste
• ½ Lemon juice
• Lemon slice
• Coriander sprig, coriander leaves

Steps

1. In a bowl, add soaked red chillies, ginger, garlic, fenugreek seeds, fennel seeds, cumin seeds.
2. Coriander seeds, cloves, black peppercorns, oil and sugar transfer this into a grinder jar and grind into a thick smooth paste. Keep aside for further use.
3. In a bowl, add fresh coconut, ginger, garlic, green chillies, mint leaves, coriander leaves and sugar.
4. Transfer this into a grinder jar and grind into a thick smooth paste and keep aside for further use.
5. On a plate keep the cleaned pomfret, give it a slit, sprinkle some salt, and lemon juice.
6. Mix well to coat the fish. Keep it aside for further use.
7. Take the marinated pomfret, make a thin slit and stuff it with the prepared green paste and coat it with the remaining paste on both the sides. Squeeze half the lemon and marinate well.
8. Cut the stem of the banana leaf and cut it into squares big enough to fit the fish fillet.
9. Gently toast them on a pan set on medium heat. this will ensure that they don’t crack when folded. Remove from heat and set aside.
10. Place the fish over the leaf. Place the lemon slice, green chilli.
11. Carefully wrap the fish with the banana leaf making sure that it is fully covered. Tie these parcels of banana leaf with a cotton string.
12. In a pan add oil once hot, place the wrap fish.
13. Cook on low heat for 5 minutes on each side.
14. Unwrap and serve hot.
15. In a small bowl, add onion, salt to taste, add little prepared red paste and mix it well.
16. Take the marinated pomfret and stuff it with seasoned onion and coat it well with prepared red paste.
17. Squeeze the half lemon. Heat oil in a pan, place the marinated fish carefully and cook them for 5 minutes.
18. Flip the fish and cook the other side too for 5 minutes.
19. Each side should be shallow fried well for 10 minutes on low to medium flame.
20. Take the fish pieces out.
21. Place them on a serving plate. Garnish it with prepared salad, coriander sprig and lemon slice.
22. Serve hot.
23. In a bowl, add semolina, rice flour, salt to taste, degi red chilli powder, coriander powder, and a pinch of dry mango powder and mix well.
24. Take the marinated pomfret and coat it with a fish prepared red paste and coat the fish in the dry mixture on both sides. Set aside on a plate.
25. Heat oil in a pan, place the marinated fish carefully and cook them for 5 minutes.
26. Flip the fish and cook the other side too for 5 minutes.
27. Each side should be shallow fried well for 10 minutes on low to medium flame.
28. Take the fish pieces out.
29. Place them on a serving plate. Garnish it with prepared salad, coriander sprig and lemon slice.
30. Serve hot.
31. In a bowl, add onion, raw mango, degi red chilli powder, a pinch of dry mango powder, and salt to taste.
32. Add lemon juice, coriander leaves, mint leaves and fried fish oil and mix everything well.
33. Keep aside for further use.
34. In the same pan, add prepared red paste, oil, water, salt to taste.
35. Saute it well, add lemon juice and mix it well.
36. Keep aside for further use.