Andhra fish fry is a simple fish fry recipe from Andhra cuisine. Also known as Chepa Vepudu in Andhra, it is made with fresh fish, basic spices, ginger-garlic paste, curry leaves, and lemon juice. The fish is marinated with the spicy homemade masala and shallow-fried on a pan or Tawa until crisp. Serve this pan fried fish as an appetizer or side dish with steamed rice and dal.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Appetizer, Main
Cuisine: Andhra, Indian
Servings: 2fish steaks
Author: Preeti
Equipment
1 small mixing bowl
1 deep bottom pan or tawa (griddle)
Ingredients
2Kingfish steaks
2-3tablespoonoilany neutral flavor cooking oil
1teaspoonspicy red chili powder
¼teaspoonturmeric powder
2teaspoonKashmiri red chili powderfor color
1teaspoonginger-garlic paste
½teaspoonblack pepper powder
1teaspooncoriander powder
salt to taste
1tablespoonlemon juice
Instructions
How to make Andhra Fish Fry
To marinate the fish - In a mixing bowl, combine spicy chili powders, Kashmiri chili powder, salt, coriander powder, pepper powder, lemon juice, ginger-garlic paste, and turmeric powder. Add little water and make a thick paste. Taste and adjust the seasoning. Fish masala is ready.
Apply a thin layer of this masala on the both sides of the fish. Apply masala on the sides too. Marinate for 30 minutes. Keep it in the refrigerator.
For frying the fish
Heat 2-3 tablespoon of oil in a pan over medium heat.
When the pan is hot enough (not very hot or smoky), place the marinated fish on it.
Gently flip it after 2 minutes and set the heat on medium-low. The timing depends on the thickness of fish. It will flip easily when cooked well at the bottom without sticking to the pan.
Add curry leaves to the oil.
Cook on low heat until the fish is fried crispy on both sides. Remove it to a plate.
Andhra fish fry is ready. Serve it with rice and dal as a side dish.
Video
Notes
Marinate the fish with the masala for atleast 30 minutes to an hour. Cover and keep it in the refrigerator. Marinating the fish makes it tastier. Fish gets enough time to absorb the flavors of the spices. Do not skip this step.
Do not fry the fish taken out directly from the refrigerator. Let it come to room temperature before frying it.
While adding water to make fish masala, add little water at a time and combine to make a thick spreadable paste.
Make sure the oil in the pan is hot (not very hot or smoky) before you place the fish in the pan. If the pan is too hot or smoky then it will get burnt easily.
Fry the fish initially on medium heat for 2 minutes and then reduce the heat to medium-low. Fry until the fish is crisp on both sides.
Gently handle the fish while flipping it otherwise it may break. Check out the video recipe.
Curry leaves are the signature flavor of South Indian cuisine. Do not skip it.
The fish masala is going to spice up this dish. If you prefer a less spicy dish reduce the quantity of red chili and black pepper. Similarly, if you like to make it spicy, add more red chili powder and black pepper.
Do not overcook the fish. Cooking the fish for too long may dry out the fish.