Fish sak

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 1 kg - fish fillets, steaks of strips
  • 4 tbsp - coriander powder
  • 1 tsp - salt
  • Juice of half a lemon
  • 1 tsp - chilli powder
  • For frying:
  • Oil for deep frying
  • 3 medium sized potatoes, cut into thick chips
  • For sauce:
  • 3 tbsp - oil
  • 4 cloves
  • 4 black peppercorns
  • 1 large onion, sliced
  • 2 tsp - crushed garlic
  • 2 tsp - finely grated ginger
  • 2 tbsp - tomato puree
  • 2 whole green chillies (optional)
  • 400gm peeled, chopped tomatoes
  • 3 tsp - coriander powder
  • 1/4 tsp - turmeric powder
  • Chilli powder to taste
  • Salt to taste
  • Water
  • Fresh chopped coriander for garnish

How to Make Fish sak

  • Marinate fish in a thick paste made of coriander powder, salt, lemon juice and chilli powder for at least 40 mins. or overnight for the best result.
  • Deep fry the fish until golden brown and drain on kitchen paper towels or grill under a hot grill until golden brown.
  • Deep fry the chopped potatoes until golden brown and drain on kitchen paper towels.
  • To make the sauce:
  • Heat oil, add cloves, peppercorns and onion.
  • When the onion has browned, add the garlic, ginger, tomato puree, green chillies, tomatoes, coriander powder, turmeric powder, chilli powder and salt to taste.
  • Stir and add drops of water to make the sauce into dropping consistency.
  • Let the sauce simmer over low heat for 20 mins. and keep stirring frequently.
  • Lay the fish and potato chips in an ovenproof dish and pour the sauce over.
  • Garnish with chopped coriander.
  • Heat through in a moderately hot oven (180 deg C) before serving.