Tawa Fish (Fish Fry Masala Recipe)

Here is the most comforting and satisfying Tawa Fish prepared with homemade fish fry masala recipe. Shallow fried with a crispy crust! Tender, soft, juicy, and full of spices. You will find this recipe on the streets of Pakistan especially in winter season. Easy and healthy dinner idea for family dinner! Super delicious and extremely easy to make!

5 from 3 votes

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Course: Main Course

Cuisine: Indian, Pakistani

Keyword: fish fry masala recipe, tawa fish

Prep Time: 10

Cook Time: 20

Marination Time: 1

Total Time: 30

Servings: Persons

Calories: 276kcal

Author: Hinz

Equipment

Skillet

Ingredients

8 pieces Fish fillet/steak
1 cup Yogurt
1 teaspoon Salt
½ teaspoon Black Pepper
½ teaspoon Red Chili Powder
½ teaspoon Turmeric
½ teaspoon Coriander Powder
½ teaspoon Garam Masala Powder
½ teaspoon Carom Seed Powder
⅓ teaspoon Roasted Cumin Powder
½ teaspoon Garlic Paste
½ teaspoon Ginger Paste
2 teaspoon Fresh Lemon Juice
1 tablespoon Oil - For shallow frying

Instructions

Wash and dry the fish pieces. Squeeze fresh lemon juice on fish from both sides.

Preparation of Fish Marinade

First start with marinating the fish in a homemade fish masala. For this, In a deep bowl, add yogurt, salt, black pepper, red chili powder, turmeric, coriander powder, garam masala, carom seed powder, roasted cumin, garlic, and ginger paste. Mix all the ingredients to make a thick paste.

Marinade the Fish

Now apply the paste on fish on both sides and marinate for 01 hours or give it more time for marination to absorb the masala.

Shallow Frying on Skillet (Tawa)

After 01 hours, brush oil on skillet/Tawa. As the oil heated up then place the fish fishes and let it cook for around 10 minutes from both sides. Once one side is cooked and turned to golden brown color then gently flip the fish and cook from another side until it turned to golden color.
Garnish with freshly chopped coriander/cilantro and squeeze lemon juice.
The tasty and delicious Tawa fish fry is ready to eat.

Video

Notes

Use fresh fish that shows the moist flesh. If you feel the old fish odor then never use it. Red or pink gills will be visible on fresh fish. Salmon, red snipper, rohu, or paplet are good for this recipe.

Never make the runny marinade. It should be stick like a thick paste otherwise the fish will be watery while cooking.

Fish is salty in taste so carefully add salt.

Fishbone and flesh are so gentle so wash the fish carefully as it can break while washing with tap water.

Initially cook the fish on high heat as it get the crust then turn the heat to medium. In this way the fish will not break while cooking.

Gently flip as it can break.

Nutrition

Serving: 1steak | Calories: 276kcal