Fishing and cooking

Ingredients

• 1 kg Firm White Fish (e.g., Kingfish, Pomfret, or Tilapia) (cut into 4‑5 cm pieces, skin on)
• 1 tsp Turmeric Powder (ground, fresh)
• 2 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Coriander Powder (ground)
• 1 tsp Salt (or to taste)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Garlic Paste (or 2 cloves minced)
• 1 tsp Ginger Paste (or 1 cm fresh ginger grated)
• 1 tsp Mustard Seeds (for tempering)
• 10 pieces Curry Leaves (fresh)
• 4 tbsp Vegetable Oil (high smoke‑point oil such as canola or sunflower)

Instructions

1. Prepare the Fish

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

   Time: PT5M

2. Marinate

   Add turmeric, red chili powder, coriander powder, salt, lemon juice, garlic paste, and ginger paste to the bowl. Toss gently to coat each piece evenly. Let it rest for 10 minutes.

   Time: PT10M

3. Heat Oil & Temper

   Heat the vegetable oil in the skillet over medium‑high heat. When the oil shimmers, add mustard seeds and let them pop, then add the curry leaves and stir for a few seconds.

   Time: PT2M

   Temperature: Medium‑high heat

4. Fry the Fish

   Place the marinated fish pieces in a single layer in the hot oil. Fry for 4‑5 minutes on each side, or until the exterior is golden‑brown and the flesh flakes easily with a fork.

   Time: PT10M

   Temperature: Medium‑high heat

5. Rest & Serve

   Transfer the fried fish to a plate lined with paper towels to absorb excess oil. Serve hot with lemon wedges and a side of rice or flatbread.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

0 g