Hari Machhi Fry

Bengaluru Muslim homes serve a wide variety of fried fishes. This recipe happens to be one of the recipes that I learnt from my mother in law.

The recipe is pretty simple and does not need too much time in marination. Its a perfect recipe for a side dish and goes great with Dal chawal. It’s an easy recipe and is great for beginners. The fish I have used is Golden Pompano, but the masala recipe goes great with King Fish, Pomfret and Tilapia. Just make sure the slices are thin. Thin slices absorb the spices better and are crunchy when pan fried.

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Hari Machhi Fry

Fish fried in Green Masala

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Cuisine

Indian

Prep Time

10 minutes

Cook Time

10 minutes

Passive Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 lb Golden Pompano cut to thin slices
• 1 cup Coriander leaves
• 1/2 cup Mint leaves
• 8 No. Green chilies More or less according to your taste
• 1/4 tsp Black pepper [whole]
• 1 No. clove
• 1/8 tsp Cinnamon powder
• 1 tbsp Ginger garlic paste
• 1/2 tsp Salt more or less according to your taste
• 1/4 tsp Citric acid
• 1 tbsp Corn Starch Powder
• 5 tbsp Canola oil to fry

Cuisine Indian Prep Time 10 minutes Cook Time 10 minutes Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 1 lb Golden Pompano cut to thin slices 1 cup Coriander leaves 1/2 cup Mint leaves 8 No. Green chilies More or less according to your taste 1/4 tsp Black pepper [whole] 1 No. clove 1/8 tsp Cinnamon powder 1 tbsp Ginger garlic paste 1/2 tsp Salt more or less according to your taste 1/4 tsp Citric acid 1 tbsp Corn Starch Powder 5 tbsp Canola oil to fry

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Instructions

1. Make a paste with coriander leaves, mint leaves, black pepper, clove, green chilies, cinnamon and Ginger garlic paste. Add water as little as required. Add salt, corn starch powder and citric acid and mix well. Marinate the fish pieces in the paste. Cover and keep aside for 30 minutes or more. Pan fry around 4-5 minutes on each side or until crunchy on both sides. Serve with onions and lemon.