Category: Seafood
Rating: 3.78
Servings: 4


1/2 lemon; juice of
1 small onion; peeled and coarsely
1 ; chopped
2 cloves garlic; peeled and coarsely
1 ; chopped, up to 3
1 1 inch cube root ginger; peeled and coarsely
1 ; chopped
1 fresh chillies; chopped and seeded
1 ; if liked, up to 2
3 tablespoon chopped coriander leaves
1 teaspoon salt
1 450 gram fil cod or haddock
3 tablespoon plain flour
1 egg; beaten
1/4 teaspoon salt
1/4 teaspoon chilli powder
90 ml oil for shallow frying

Directions: How to Cook Masala Machchi (Spicy Fish)

Put the lemon juice, onion, garlic, ginger, green chillies, coriander leaves at 1tsp salt into a food processor and blend until smooth.

Wash the fish gently and pat dry with absorbent paper. If you are using frozen fish, defrost thoroughly and then dry as for fresh fish.

Cut the fish into about 1 1/2" pieces. Put a light coating of the spice paste on all sides of each piece of fish, cover the container and leave to marinate in a cool place for one hour or overnight in the fridge. Bring to room temperature before cooking.

Mix the flour with the salt and chilli powder. Dust each piece of fish lightly with this, then dip in the beaten egg. Shallow fry a single layer over a medium heat until brown on both sides (2-3 minutes on each side). Drain on absorbent paper. Alternatively, deep fry the fish until golden brown and drain on absorbent paper. Serve immediately.

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Carlton Food Network

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Recent comments and reviews for this recipe:

darron writes:

i like masala fish so i"ll try the recipe thanks

Posted on 16 Dec 2010, 05:46 ET

Zucar writes:

Made this , it is very nice , I used river cobbler instead of cod

Posted on 08 Jun 2011, 15:33 ET

Yum writes:

It turned out so good loved by all I used snapper instead!

Posted on 23 Jun 2011, 19:19 ET

Patel writes:

Try show us vdio clip

Posted on 27 Apr 2013, 12:35 ET

Donna writes:

Does any body know if masala fish is fattening

Posted on 25 Apr 2014, 13:24 ET

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