Green Masala Fish Fry

This green masala fish fry is a classic Goan dish made with freshly caught fish, marinated in a green masala paste made with coriander, green chilies, ginger, garlic, spices, and tangy tamarind or lemon juice. It's coated with rava (semolina) and then pan-fried to perfection until golden and crisp. Serve it as an appetizer or side dish with rice and curry. Learn to make this flavorful goan fish fry with step by step photos and a video.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Main

Cuisine: Goan, Indian

Servings: fish fillets

Calories: 327kcal

Author: Preeti

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