Tangy Fish Fry with Grated Coconut

Recipe by
Total Time:
24-28 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 3 - catfish
  • 1 large onion (cut into small pieces)
  • 4 tbsp ginger-garlic paste
  • 3 tbsp coriander leaves
  • 2 tsp - garam masala
  • Juice of 1 lemon
  • 4 tsp - grated coconut
  • Red chilli powder to taste
  • 2 tsp - coriander powder
  • 2 tsp - turmeric powder
  • Salt to taste
  • Oil
  • 3 tbsp - vinegar

How to Make Tangy Fish Fry with Grated Coconut

  • Cut fish into 2" pieces and wash them with vinegar and water.
  • Make a marinade of ginger-garlic paste, salt, chilli powder, coriander powder, and lemon juice.
  • Marinate the fish in this mixture for 24 hours or more. Refrigerate.
  • Take out the fish from the fridge and squeeze out all the water. Retain this water.
  • Deep-fry the fish, one by one, in hot oil till golden brown.
  • Drain on paper towels.
  • In another pan, fry onions and ginger-garlic paste till fragrant.
  • Add red chilli powder, garam masala, turmeric powder, grated coconut, and salt and fry.
  • Add the fried fish and mix gently.
  • Add lemon juice and coriander leaves and remove from fire to serve hot.