Crispy Fried Fish with Curry Leaves — Fish 65
A South Indian Hyderabadi-style crispy fried fish tossed with curry leaves, green chilli, and a tangy yogurt-pepper finish.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat fish dry and cut into 2 portions if needed. Combine fish with yogurt, ginger-garlic paste, Kashmiri chilli powder, cayenne, black pepper, cumin, salt, and lemon juice; mix gently. Rest 5 minutes. Add cornflour and rice flour; toss until evenly coated. Mince garlic; slit green chillies lengthways.
Fry 1
Heat 1/2 cup oil in a heavy skillet over medium-high heat to 350°F (175°C). Lower coated fish in a single layer; fry 4–5 minutes, turning carefully at 2 minutes, until deeply golden and fish flakes easily at 145°F internal. Drain on paper towel.
Fry 2
Pour off all but 1 tbsp oil from the pan; lower heat to medium. Add curry leaves, green chillies, and minced garlic; sizzle 30 seconds until curry leaves crackle and garlic turns light golden. Return fish to the pan; toss 30 seconds on medium-high to coat gently.
Finish
Stir in fresh coriander off the heat. Transfer to a serving plate with lemon wedges and sliced raw onion alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.