This green masala fish fry is a staple dish of Goa made with freshly caught fish, marinated in a tangy, spicy green masala paste infused with aromatic flavors of coriander, green chilies, garlic, and spices. The fish is coated with rava (semolina) and pan-fried to golden, crispy perfection. Serve this spicy green masala fish as an appetizer or side dish with rice and curry. Learn to make this crispy goan fish fry recipe with step-by-step photos and a video.
Living in Goa, I’ve had the privilege of having some of the most flavorful coastal dishes. This green masala fish fry recipe is tangy, spicy, and herby, with a delicious aroma of freshly ground coriander leaves (cilantro), green chilies, and spices. The fish is coated with semolina (rava) and pan-fried to perfection, delivering a deliciously crunchy texture on the outside with tender, flaky meat inside. The aroma of this fried fish is amazing.
If you’re tired of ordinary fish fry, this green fish fry recipe is an aromatic, flavorful, and unique must-try. I learned this green masala fish recipe from my neighbor, who graciously shared her family’s secret to this mouthwatering dish. If you love Goan seafood you might also like this Goan kingfish fry, Goan fish curry, stuffed mackerel, and recheado masala fish fry.
About This Green Masala Fish Recipe
I'm sharing how to make Goan green masala fish fry in this recipe post. This Goan fish fry recipe is similar to Hariyali fish fry. It is made with simple ingredients and is ready within 30 minutes (excluding the marinating time). Traditionally, we serve it as a side dish with rice and curry for an authentic Goan meal.
To make this Goan green masala fish, the fish is first marinated with salt and turmeric for 10 minutes. It helps to remove that fish smell. Then it is marinated with spicy, tangy, and aromatic green masala paste. This will add delicious coastal flavor to the fish. It is then coated in rava (semolina) for a crispy exterior and pan-fried.
My neighbor told me the secret to its delicious flavor is fresh fish marinated for at least 30 minutes in green masala paste. Marinating fish with green masala paste infuses flavor by allowing the marinade's ingredients to penetrate the fish's flesh. This process tenderizes the fish and creates a flavorful taste.
If you like this recipe you might also like that flavorful fish fry recipes
Ingredient Notes
This Goan green masala fish recipe uses simple ingredients that you might already have in your kitchen. You can use the same ingredients to make Stuffed Mackerel. This Goan green masala paste is so versatile that you can use it to marinate chicken or use it in any vegetarian or non-vegetarian curries. Here’s what you will need to make this recipe.
- Fish: You can use any fish for this goan masala fish fry recipe. I used fresh mackerel but you can also use pomfret or kingfish. Fresh fish will give you the best flavors. But frozen fish also works fine. Thaw them properly and use them.
- Marinade: Simple ingredients like salt and turmeric are used.
- Green masala paste: For this green masala fish you will need coriander leaves, green chilies, cumin, garlic, ginger, cloves, cinnamon, peppercorns, and lemon juice. You can substitute lemon juice with tamarind paste. Do not skip any other thing otherwise the flavors will differ.
- For crispy coating: You will need semolina and rice flour. Rice flour is optional but it makes the fish fry extra crispy. Here's how to make this fish fry with green masala.
How to make Green Masala Fish Fry
Marinate the fish
1) Clean the fish. I used Mackerel fish for this green fish fry recipe. Pat the fish dry with a kitchen towel to ensure the masala sticks well. Make a few slits on both sides. Season the mackerel with turmeric and salt. Marinate and keep it aside for 10 minutes. This is the first marinade to remove the fishy smell.
Prepare the green masala paste
1) In a mixer/blender jar, add the ingredients mentioned under green masala paste. Add a little water and make a thick spreadable paste.
2) Marinate the fish with green masala paste. Rub the fish generously with the green masala paste, ensuring the masala is applied inside the slits. Marinate and keep it covered in the refrigerator for 30 minutes. The fish will absorb all the delicious flavor of the green masala paste.
Frying the fish
1) Heat 2-3 teaspoon of oil in a pan over medium heat. On a plate, combine rava (semolina) and rice flour.
2) Lightly coat the fish with semolina (rava) and rice flour mixture for an extra crispy texture.
3) Place the fish in the heated pan. Let it cook undisturbed for 2 minutes or until golden. Flip it gently with a wide spatula and fry on the other side until golden and cooked. Remove this green masala fish to a plate. Serve this goan fish fry immediately as an appetizer or a side dish with rice and curry.
Tips to make Spicy Green Fish Fry
- Choose firm, fleshy fish that holds up well during frying. Use fresh fish like pomfret, mackerel, kingfish, or even salmon for best results.
- Use less water to blend the green masala paste to avoid a runny consistency.
- Marinate the fish for at least 30 minutes for the best flavors.
Frequently Asked Questions
This Goan fish fry can be served as an appetizer with onion rings and a lemon wedge. As a side dish with steamed rice, fried rice, or Jeera rice and curry as a complete meal. I like to serve it with steamed rice, chicken xacuti, goan fish curry, and a salad.
It depends on the amount of green chilies you are using for this Goan fish fry recipe. If you want to make less spicy reduce the quantity of green chilies. Adjust according to your preference.
You can store green masala paste in an airtight container in the freezer and use it whenever needed. It stays good for a month.
If you try this green masala fish recipe, please leave a comment and rating below. We'd love to hear your feedback.
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Recipe Card
Green Masala Fish Fry
Equipment
- 1 frying pan/skillet
Ingredients
For marinating the fish
- 4 Mackerel fish (Any fresh fish like Pomfret, Kingfish or Salmon can be used)
- ½ teaspoon salt as per taste
- ½ teaspoon turmeric
For making green masala paste
- 1 cup coriander leaves with stems
- 2 green chilies
- 1 teaspoon cumin
- 6 garlic cloves
- 1- inch ginger Whole spices:
- 2 cloves
- ½ inch cinnamon
- 6 black peppercorns
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- 2-3 teaspoon lemon juice or tamarind pulp - add as per taste
For the fish fry
- 3-5 teaspoon oil
- ½ cup semolina rava
- ¼ cup rice flour
Instructions
Marinate the fish
- Clean the fish. I used Mackerel fish for this fish fry recipe. Pat the fish dry with a kitchen towel to ensure the masala sticks well. Make a few slits on both sides. Season the mackerel with turmeric and salt. Marinate and keep it aside for 10 minutes. This is the first marinade to remove the fishy smell.
Prepare the green masala paste
- In a mixer/blender jar, add the ingredients mentioned under green masala paste. Add little water and make a thick spreadable paste.
- Marinate the fish with green masala paste. Rub the fish generously with the green masala paste, ensuring the masala is applied inside the slits. Marinate and keep it covered in the refrigerator for 30 minutes. The fish will absorb all the delicious flavor of the green masala.
Frying the fish
- Heat 2-3 teaspoon of oil in a pan over medium heat.
- In a plate, combine rava (semolina) and rice flour. Lightly coat the fish with semolina (rava) and rice flour mixture for an extra crispy texture.
- Place the fish on the heated pan. Let it cook undisturbed for 2 minutes or until golden. Flip it gently with a wide spatula and fry on the other side until golden and cooked. Remove this green masala fish fry to a plate. Serve this goan fish fry immediately as an appetizer or a side dish with rice and curry.
Video
Notes
- Choose firm, fleshy fish that holds up well during frying. Use fresh fish like pomfret, mackerel, kingfish, or even salmon for best results.
- Use less water to blend the green masala paste to avoid a runny consistency.
- Marinate the fish for at least 30 minutes for the best flavors.
- Yes, you can bake this green masala fish. Preheat your oven to 180°C (350°F). Place the stuffed mackerel on a baking tray lined with parchment paper. Brush the fish lightly with oil to prevent drying out. Bake for 12-15 minutes, flipping it once halfway through, until the fish is cooked and golden. Timing may differ as every oven is different.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
Preeti
This classic Goan fish fry is delicious, with an incredible flavor from the fresh green masala that adds a spicy and tangy taste. The crispy rava coating gives it a perfect crunch. It's sure to become a favorite, so please give it a try.