Sliced Beckty Fish Fried in Curry Condiments
Beckty fish slices marinated in aromatic curry spices and shallow-fried until golden brown. A flavorful breakfast or light meal option with a delightful curry twist on traditional fried fish.
Ingredients
- 1 whole fish (about 1.5-2 lbs) Beckty fish, sliced (Cleaned and cut into 1-inch thick slices)
- 2 teaspoons Onions, ground to paste (Finely ground or blended)
- 1 teaspoon Red chili powder (Adjust to taste)
- 2 teaspoons Salt (Divided for washing and marinating)
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Garlic, ground to paste (About 1 clove, finely ground)
- 3 tablespoons Mustard oil (One chittack; vegetable oil can be substituted)
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Instructions
- 1Slice the beckty fish into 1-inch thick pieces. Wash the fish slices thoroughly with salt and cold water, rubbing gently to remove any impurities. Rinse well and pat dry with paper towels.
- 2In a small bowl, combine the ground onions, ground chilies, remaining salt, ground turmeric, and ground garlic. Mix well to form a uniform paste.
- 3Rub the spice mixture thoroughly into all sides of each fish slice, ensuring even coverage. Place the marinated fish in a dish, cover, and allow to marinate for at least 1 hour at room temperature or up to 4 hours in the refrigerator.
- 4Heat the mustard oil in a large frying pan over medium-high heat until shimmering. Carefully place the marinated fish slices in the hot oil, leaving space between each piece. Fry for 4-5 minutes on the first side until a light golden brown crust forms.
- 5Carefully flip the fish slices and fry for another 4-5 minutes on the second side until very light and bright brown on both sides and cooked through. Remove from the pan and drain briefly on paper towels. Serve hot as a breakfast dish or light meal.
