Spicy Fried Fish / Muchli Masala

India's coastal waters produce many fish, such as pomfret, that are not found in other parts of the world. For this tasty fish recipe, you can use sole, haddock, or any other white fish. Spicy fried fish is a dish from southern India, and it uses what is called a wetspices mixed with water or other liquids to form a paste. Southern Indian cooks often prepare their spices in this way instead of using a mixture of dry spices.

2 lbs. white-fish fillets, fresh or frozen
2 cloves garlic, chopped
1 tsp. salt
1 tsp. grated fresh ginger
1/2 tsp. ground turmeric
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
2 tsp. lemon juice
1/4 c. vegetable oil (for frying)
fresh coriander or parsley, for garnish
lemon wedges, for garnish


*For a healthier version of this recipe, omit Step 4. Instead, brush each fillet with a little canola oil. Place fish on a cookie sheet or in a casserole dish and broil in the oven for 5 minutes on each side, or until fish flakes when pulled with a fork and is no longer transparent.


1. Rinse fish under cool running water and pat dry with paper towels.
2. In a small bowl, combine garlic, salt, ginger, turmeric, and black and cayenne peppers with lemon juice. Stir to form a paste.
3. Rub paste on both sides of fish fillets and let stand uncovered at room temperature for 20 minutes.
4. In a heavy skillet, heat oil over medium-high heat. Carefully add fish to skillet. Fry fish about 5 minutes, or until bottom side is golden brown. With a spatula, turn fish and fry other side about 5 minutes, or until golden brown.*
5. Place fish on a platter and garnish with fresh coriander or parsley and lemon wedges.

Preparation time: 25 minutes Cooking time: 10 minutes Serves 4