How to fry big fish without losing the spicy goodness of marinade


Who doesn't like to have delicious fried fish covered with spicy and flavoursome masala? However, many complain that the marinade doesn't work its magic on large and fleshy fish, despite marinading for hours. Here's an easy way to make fried fish which is super delicious.


300 gms yellow fin tuna/seer/tuna
1 tsp turmeric powder
3 tsp chilli powder
1 tsp black pepper powder
4 cloves garlic
1 tsp fennel seeds
A bunch of curry leaves
Oil to fry
2 plantain leaf/aluminium foil


Clean the fish pieces with salt and vinegar

Grind the garlic, fennel seeds and curry leaves into a fine paste

Into a vessel add turmeric powder, chilli powder, black pepper powder, garlic-fennel paste, a teaspoon full of coconut or vegetable oil and salt as required

Add the cleaned fish pieces into it and mix well

Marinate the fish pieces for at least 15 minutes

Heat the plantain leaves over the flame to make it soft

Place one of the plantain leaves on a heated pan with thick bottom

Spread the marinated fish pieces on the leaf

Cover the fish pieces with the other plantain leaf

Cook the fish for 5 minutes

Heat oil in pan

Fry the cooked fish pieces until its outsides are crunchy

There is no need to fry the fish pieces for too long as they are already cooked

Even big and fleshy fishes could be deliciously fried like this without losing its spiciness and flavour.

The comments posted here/below/in the given space are not on behalf of Onmanorama. The person posting the comment will be in sole ownership of its responsibility. According to the central government's IT rules, obscene or offensive statement made against a person, religion, community or nation is a punishable offense, and legal action would be taken against people who indulge in such activities.