పావనితో రాజమండ్రి ఫ్రై బిర్యానీ కోడి వింగ్స్😋

Ingredients

• 500 g Kingfish Fillets (cut into 2‑inch pieces, skin on)
• 1 tsp Turmeric Powder (ground, fresh)
• 2 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Coriander Powder
• ½ tsp Cumin Powder
• 2 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1½ tsp Salt
• 3 tbsp Vegetable Oil (high smoke‑point oil like canola or sunflower)
• 10 pieces Curry Leaves (fresh)

Instructions

1. Prepare the Fish

   Rinse the fish pieces under cold water, pat dry with paper towels, and place them in a mixing bowl.

   Time: PT5M

2. Make the Spice Rub

   In a small bowl combine turmeric, red chili powder, coriander powder, cumin powder, ginger‑garlic paste, lemon juice, and salt. Mix into a smooth paste.

   Time: PT5M

3. Marinate the Fish

   Add the spice paste to the fish pieces, coating each piece evenly. Let it marinate for 15 minutes at room temperature.

   Time: PT15M

4. Heat the Skillet

   Place the skillet over medium‑high heat, add the vegetable oil, and let it shimmer (about 1 minute).

   Time: PT2M

   Temperature: Medium‑high heat

5. Sear the Fish

   Lay the marinated fish pieces skin‑side down (if skin on) in a single layer. Cook without moving for 5‑6 minutes until the edges turn golden and the skin releases easily.

   Time: PT6M

   Temperature: Medium‑high heat

6. Finish Cooking

   Flip the fish, add curry leaves, and cook another 4‑5 minutes until the fish is cooked through and the spices form a dry, aromatic coating.

   Time: PT5M

   Temperature: Medium heat

7. Rest and Serve

   Transfer the fish to a serving plate, sprinkle extra fresh curry leaves if desired, and serve hot with lemon wedges and steamed rice.

   Time: PT2M

Nutrition Facts

Calories

280

Protein

22 g

Carbohydrates

4 g

Fat

18 g

Fiber

1 g