Green Masala Fish Fry

5 from 1 vote

This green masala fish fry is a classic Goan dish made with fresh fish, marinated in a green masala paste made with coriander, green chilies, ginger, garlic, spices, and tamarind or lemon juice. The fish is coated with rava (semolina) and pan-fried until golden and crisp. Serve as an appetizer or side dish with rice and curry. Learn to make this flavorful green 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 Nayak

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
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 mackerel fish and pat it dry with a kitchen towel to ensure the masala sticks well. Make a few slits on both sides. Season with turmeric and salt. Marinate and keep it aside for 10 minutes. This is the first marinade to remove the fishy smell.
4 Mackerel fish, ½ teaspoon salt, ½ teaspoon turmeric

Prepare the green masala paste

In a mixer/blender jar, add the ingredients mentioned under green masala paste. Add a little water and make a thick, spreadable paste.
1 cup coriander leaves with stems, 2 green chilies, 1 teaspoon cumin, 6 garlic cloves, 1- inch ginger, 2 cloves, ½ inch cinnamon, 6 black peppercorns, ½ teaspoon turmeric powder, ½ teaspoon salt, 2-3 teaspoon lemon juice
Marinate the fish with green masala paste. Rub the fish generously with the green masala paste, ensuring the masala is applied inside the slits. Keep it covered in the refrigerator for 30 minutes. The fish will absorb all the delicious flavor of the green masala marinade.

Frying the fish

Heat oil in a pan over medium heat.
3-5 teaspoon oil
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.
½ cup semolina, ¼ cup rice flour
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 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 while frying, such as pomfret, mackerel, kingfish, or salmon.
Use less water when blending the green masala paste to avoid a runny consistency.
Marinate the fish for at least 30 minutes for the best flavor.
Coat the marinated fish with rava (semolina) just before frying for a crispy exterior.
Fry on medium heat to cook the fish through without burning the coating.
Do not overcrowd the pan; fry in batches if needed.
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