My brother is visiting us from the United States. It has been nearly ten years since he left, so I am determined to fix him all the Indian dishes he loves. My husband is teaching at the Institute of Defense Management in Trimulgherry, a part of the military cantonment near the ancient twin cities of Hyderabad and Secunderabad.
Built on the Deccan Plateau in south-central India, the cities are now a huge metropolis. We live in the cantonment area, but I am driving on the Tank Bunk Road to the local fishers at Hussain Sagar Lake. The Tank Bund Road links the two cities. It is my go-to place for fish, as the fish retailers hawk their catch along the roadside curb during the late afternoon. The fish are wrapped in gunny sackcloth and kept in iceboxes to keep them fresh.
My favorite is the silver pomfret which is most common and found abundantly in the seas of the Indo-Pacific area and all along the coast of the Indian subcontinent. Different species of the fish (family Bramidae) are also found in the Atlantic and Pacific. I buy pomfret because I know it did not come from the lake’s murky waters.
There are, of course, many varieties of river and sea fish, but today I choose pomfret. I always have it cooked as soon as I get home, as I do not want to risk refrigerating it. No matter how much I get, by the time we finish eating it is all gone!
I check out the fish to see if they are fresh. The eyes seem clear, and the skin bounces back when pressed. The gills are also moist and reddish. Most importantly, no pongy, fishy smell, just the regular smell of fish.
My favorite fishmonger is there, so I don’t have to haggle back and forth over price. I pick two good fish and have him clean and prep them whole for me. When I get home, my cook will wash them well and slice them into fillets.
I plan to fix Masala Fish Fillets using one of my mama’s recipes. It is a simple recipe, flavorful and tangy with the use of masalas and vinegar.
Masala Fish Fillets (Spiced Fried Fish Fillets)
Ingredients
- 1 lb fish fillets (any fish that is good for frying like cod, halibut, tilapia, catfish, or king mackerel )
- 1 tbsp garlic paste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- ½ tsp chili powder (or to your taste)
- ¾ tsp salt
- ¼ cup vinegar (malt or distilled, or lime/lemon juice)
- ½ tbsp chickpea flour (besan) (or cornstarch)
- 3-4 tbsp cooking oil
Instructions
- Wash the fish well and pat dry. Place in a wide bowl and rub the fillets with the chickpea flour.
- Blend the spices, garlic paste, and vinegar. Coat the fish slices well and marinate for at least 15 minutes.
- Heat oil in a heavy-bottomed frying pan large enough to accommodate the number of fillets you are frying.
- When the oil is well heated, carefully lower the fish slices into the oil. If you have any masala left over, brush or spoon it over the fillet. Let cook for 7-10 minutes, and then carefully turn the fillet over and fry the other side for another 6-7 minutes or till nicely cooked, and the fish starts to flake.
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