Fish'65 Recipe

Prepare fish

Pat fish cubes dry with paper towels. Removing surface moisture helps the marinade and coating adhere and produces a crisper fry.

In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, chaat/amchur powder, salt, and crushed kasuri methi. Whisk until smooth.

Add the fish cubes and gently fold to coat every piece without breaking them. Cover and refrigerate 20–30 minutes (or up to 1 hour). Do not over-marinate more than 1 hour to avoid fish breaking down.

While fish marinates, combine all-purpose flour, cornstarch, baking powder, and black pepper in a shallow bowl. Mix well to ensure even distribution of the leavening and starches.

If the marinade is very wet after marination, spoon off excess marinade so the dry mix can cling. Transfer marinated fish pieces into the flour-cornstarch mix, tossing gently to coat each cube completely. Shake off excess coating and place on a tray for frying.

Pour oil for deep frying into a deep pan or wok to a depth of about 2" and heat over medium-high heat. To test temperature, drop a small pinch of the coating into the oil — it should sizzle and rise steadily (about 350–375°F / 175–190°C).

Fry the coated fish cubes in batches to avoid crowding. Gently slip 6–8 pieces into the oil and fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch depending on size. Use a slotted spoon to remove and drain on a wire rack or paper towel-lined tray. Repeat until all pieces are fried.

Heat 1 tablespoon oil in a small skillet over medium heat. Add mustard seeds; when they begin to pop (10–15 seconds) add curry leaves, sliced garlic and slit green chilies. Sauté briefly until garlic is golden and aromatic, about 30–45 seconds. Remove from heat immediately to avoid burning.

Add the fried fish pieces to the skillet and gently toss to coat with the tempering oil, curry leaves and garlic. Toss carefully so pieces remain intact.

Sprinkle lemon juice and chopped cilantro over the tossed fish. Taste and adjust salt if needed. Toss once more gently to combine.

Serve immediately while hot and crisp as an appetizer or with steamed rice/roti. Garnish with extra lemon wedges and a few fresh curry leaves if desired.