Chinchoni Masala King Fish Fry

Crispy, flavour-packed, and absolutely comforting – this Chinchoni Masala King Fish Fry is a true delight.

King fish fillets are marinated with a freshly ground masala paste of Kashmiri chillies, cumin, peppercorns, garlic, turmeric, tamarind, and coconut, then coated in semolina and shallow fried until golden.

The extra masala paste is sautéed and served on the side for an added burst of flavour. Simple, rustic, and best enjoyed with steaming hot dal and rice.

Ingredients

For the Masala Paste

6 Kashmiri chillies

1 tsp cumin seeds

½ tsp peppercorns

4–5 garlic cloves

¼ tsp turmeric powder

Small piece of tamarind

¼ cup coconut or desiccated coconut

Salt to taste

For the Fish

2 to 3 big size King fish fillets

Semolina (for coating)

Oil (for shallow frying)

Method

1. Prepare the Masala Paste

Grind Kashmiri chillies, cumin seeds, peppercorns, garlic, turmeric, tamarind, coconut, and salt into a smooth paste.

2. Coat the king fish fillets generously with the prepared chinchoni masala paste.

Roll the marinated fish in semolina for a crisp outer layer.

3. Heat oil in a pan and shallow fry the fish fillets until golden brown on both sides.

4. Cook the Remaining Masala

In the same pan, sauté the leftover masala paste in a little oil.

Serve it as a flavourful side.

Serving Suggestion:

Best enjoyed hot with simple dal and rice.

What do you like to pair your fried fish with?