Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Non-Veg

    Andhra Fish Fry

    1 serving

    porciones

    10 minutes

    tiempo activo

    20 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    1 tablespoon Oil (or ghee)

    250 grams (8 ounces) fish fillet (or steak)

    ¼ teaspoon salt (adjust to taste)

    ⅛ teaspoon turmeric

    1 tablespoon Lemon juice (or as needed)

    ¾ teaspoon ginger garlic paste (or ½ tsp each fine grated)

    ½ to ¾ teaspoon Kashmiri red chili powder (cut down for kids or use black pepper for low heat)

    ¼ to ½ teaspoon garam masala

    1 sprig curry leaves (optional or use 1 tbsp chopped cilantro/coriander leaves)

    Instrucciones

    Mix the spices: Mix together chili powder, garam masala, salt, ginger garlic, turmeric and lemon juice in a small bowl. Taste test to check the spice and salt levels. Adjust as required. Pat dry the curry leaves or coriander leaves to avoid spaltters.

    Prep-up the fish: Pat dry the fish if required and apply the spice paste. Keep this aside for 10 minutes (no longer).

    Fry the fish: Heat a small pan with oil or ghee. When the oil turns hot enough, place the fish and let cook for 3 to 4 minutes. Gently turn it to the other side using a turner and add the curry leaves.

    Fry till it is cooked through completely. You know it is done when the fish flakes easily with the prick of a fork. The internal temperature should reach 145 F or 63 C in the thickest part of the fish.

    Serve fish fry with onion wedges.

    Nutrición

    Tamaño de la Porción

    -

    Calorías

    128 kcal

    Grasa Total

    2 g

    Grasa Saturada

    -

    Grasa No Saturada

    -

    Grasa Trans

    -

    Colesterol

    62 mg

    Sodio

    71 mg

    Carbohidratos Totales

    1 g

    Fibra Dietética

    -

    Azúcares Totales

    -

    Proteína

    25 g

    1 serving

    porciones

    10 minutes

    tiempo activo

    20 minutes

    tiempo total
    Comenzar a Cocinar

    ¿Listos para empezar a cocinar?

    Recopila, personaliza y comparte recetas con Umami. Para iOS y Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Términos • Privacidad • Preguntas

    • Make primary photo
    • Delete photo

    Ingredientes

    1 tablespoon Oil (or ghee)

    250 grams (8 ounces) fish fillet (or steak)

    ¼ teaspoon salt (adjust to taste)

    ⅛ teaspoon turmeric

    1 tablespoon Lemon juice (or as needed)

    ¾ teaspoon ginger garlic paste (or ½ tsp each fine grated)

    ½ to ¾ teaspoon Kashmiri red chili powder (cut down for kids or use black pepper for low heat)

    ¼ to ½ teaspoon garam masala

    1 sprig curry leaves (optional or use 1 tbsp chopped cilantro/coriander leaves)

    Instrucciones

    1

    Mix the spices: Mix together chili powder, garam masala, salt, ginger garlic, turmeric and lemon juice in a small bowl. Taste test to check the spice and salt levels. Adjust as required. Pat dry the curry leaves or coriander leaves to avoid spaltters.

    2

    Prep-up the fish: Pat dry the fish if required and apply the spice paste. Keep this aside for 10 minutes (no longer).

    3

    Fry the fish: Heat a small pan with oil or ghee. When the oil turns hot enough, place the fish and let cook for 3 to 4 minutes. Gently turn it to the other side using a turner and add the curry leaves.

    4

    Fry till it is cooked through completely. You know it is done when the fish flakes easily with the prick of a fork. The internal temperature should reach 145 F or 63 C in the thickest part of the fish.

    5

    Serve fish fry with onion wedges.