Fish fry with green masala

My brother and sis-in-law live in Bangalore. While chatting with them last week, SIL said she was preparing the fish fry. So I asked them to prepare the green-fry and click some pictures for me. At my native, Aayi prepares two types of fries. One with normal masala and the other is green-fry.

I think the green-fry originated from “Pathrani machi” (fish with green masala wrapped in banana leaves). But shallow frying gives this dish a very different taste. Try this and I am sure you all would love this.

Pomfret is used for the fry while clicking the pictures. This fry usually goes well with river fishes (fishes that have many scales). But it was equally good with Pomfret also. I do not think Mackeral (Bangada) would go well for this.

4-5 fish pieces
1″ ginger piece
3-4 garlic cloves
3-4 green chilies
3-4 strands coriander leaves
1/2 cup sooji(rava)
1/4 tea spn tamarind extract (or 1 tea spn thick juice of tamarind)

Rashmi used few Pudina(Mint) leaves along with coriander leaves and it tasted simply superb.

Make a paste of coriander leaves, green chilies, tamarind, ginger, garlic and salt without adding much water. Apply this paste to fish pieces and leave it for around 30mins.
Roll the fish in sooji and shallow fry on tava.

Serves : 2-3
Preparation time : 15mins (excluding marination time)

28 thoughts on “Fish fry with green masala”

  1. Hi Shilpa:

    I am a frequent visitor of your blog and I love all your recipes. Do you have a recipe for Sol Kadi? I used to enjoy drinking it when ever we went to Goa and mom also prepared birindi saaru at home. I found kokum in Indianstore the other day. So I thought you would be the best peron to help me. Thanks and keep up the good work.

  2. Prithvi, Sola kadi as well as birnda kadi are there on this site. Have a look at “non-alcoholic drinks” category and you will find it easily.

  3. Had to let u know.. I made ur fried whole gherkins yesterday and was amazed to see the change in it a lot..(also easier than cutiing it up:)) Thanks!
    I make green masala similarly but add oil in the marinade and grill it.its there in my blog posted a long time back.

  4. Hi Shilpa, Came to your blog looking for a prawn recipe and was delighted to read that prawns is your favourite too. I liked your Prawns curry(sungta ambat) and am going to make it on friday evening. Will let you know how it turned out.

  5. Dear friend,
    I totally agree with your response to the people who copy from the genuine blogs and publish on thier own without recognising the original author.
    I am an avid follower of your website as well few others.( my other favourite).

    After reading this Fish fry recipe, i would request a recipe I am lookingfor since long time.
    This is a Konkani/ Malwani dish…it is a ‘Surmai’ fried fish ,very delicate mild flavoured dish…I used to enjoy in a very small retaurant in Virar(east)…I think it was called Sai-Vihar or something like that.
    The lady used to serve this with Veg-biryani and Sol-kadi to go with it.
    If by any chance you know the recipe I am looking for please post it on your Blog or e-mail me .
    Thanking you in advance …best regds…Ashish

  6. Ashish, I think the recipe you are looking for is fish fry with red masala. You can make it with Surmai (king fish) also. Usually in restaurants they deep fry it, but I prefer the shallow fried version. Have a look and let me know if this is the recipe you were looking for.

  7. Thanks Shilpa,
    You are right , it was shallow fried as it had that nice steam cooked texture and no typical restauranty oily look…..
    ( To give credit to the Virar lady… she used to serve typical home made dishes…I understand she was a qualified chef…the business was her hobby.) you think I will get a similar fish in UK /Ireland.

    ..thanks again.

  8. You’ll find all types of prawns and pomfrets in a oriental grocery market called Ranch 99, it’s in the Freemont area and there’s also one in Berkeley.

  9. hi shilpa,
    tried ur recipe of fish fry in green masala it was yum….but did some small changes & the result was good…instead of tamarind juice & sooji added Vinegar,& fried in Bread crumb.

  10. why do we add tamarind in this? can it be prepared without tamrind?

    Shilpa: Yes, you can ignore tamarind, if you don’t want to add it.

  11. just too add a little extra. whil shallow frying cover the fish with bananna leaves & try the taste it’s really awesome.

    I loves fishes…

  12. Mamta,

    Check the gills of a fish… I do so atleast with pomfret.. and press them a little. you should get a white coloured liquid coming out of it. if it turns pink/blood red… then fish is stale. moreover.. if u r buying cut pieces of fish… it shud look white/pink and not pale yellow.

  13. Dear Shilpa,

    These days i have started cooking and tries some recipies from your’s just wonderful.

    Today i made this fish in green masala. I excluded tamarind and added some onion paste. It was very nice.

    Thanks for these wonderful recepies.


  14. Shilpa, tried this masala on pomfret, the daughter n hubby liked it absolutely, n yes..the punch wt pudina was just chatkedaar!
    Thanks for this keeper recipe!

  15. Hi Shilpa, I had just about given up on trying to cook fish the way my mom used to back in Mlore, thanks to your recipes i am back in the kitchen when i find time. keep up the good work.

  16. Hi dear,
    M a goan married to a we dnt get the same fishes like surmai,promplet,bangdaa.etc.we get river water fishes.i want to ask u will it be fine to cook with kokum.pls reply me soon.m waiting.the pic has made me hungry.yummmmmmyyyy.

  17. Dear Shilpa,

    Thank you for sharing this recipe, it has become my standard dish when I cook for friends and family. They love it and it always tastes fabulous! It’s easy to make and I always buy the freshest ingredients from our local (Indian) wet market here in Singapore, which helps. It’s been several years now that I’ve used your recipe for this fried fish in green paste, maybe it’s time I experiment doing something more. I’m a foodie and love to cook delicious tasting food occasionally as well!
    Thank you for maintaining this blog and the effort to put up your aayi’s recipies for everybody to share. It’s time I go beyond this and try something new from your set of wonderful recipes.

    Thank you and my best wishes to you!

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