How to Cook Murrel Fish Fry Recipe – Dabur Hommade

Recipe Card

Murrel Fish Fry Recipe

A popular South Indian dish, Murrel or Veeral Fish fry is also known as the king of fried fish recipes. A perfect starter, it is easy to prepare and does not require an extensive cooking process. Murrel is a fresh water fish and an excellent source of Omega-3 fatty acid. Meaning, it is not only delicious to taste but also a healthy one that you can snack upon any time of the day.

Preparation time: 10 mins

Cooking time: 20 mins

Serves: 4 people

Ingredients:

For Fish Marination:

  • 1 kg Murrel fish (diced into 10 pieces)
  • 4 tbsp red chili paste
  • 1 tbsp Dabur Hommade Ginger Paste
  • 1 tbsp Dabur Hommade Garlic Paste
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 tbsp curd
  • 1 tsp Dabur Lemoneez
  • Salt to taste

For Frying:

  • Vegetable oil

 

For Garnish:

  • Finely chopped fresh coriander leaves
  • 1 lemon wedge
  • Green chutney

Fish Marination:

  • Take the fish pieces and wash them clean
  • Wipe off any excess water with the help of kitchen towel
  • Now in a separate plate, mix all the spices and Dabur Lemoneez together and make a paste
  • If the consistency of the paste seems too thick, you can add few drops of water
  • Take the fish pieces and start coating them with paste
  • Make sure the paste has been applied on all the pieces and on both the sides
  • Keep the marinaded pieces aside for 1-2 hours to allow the spice mix seep properly into the fish

Frying the Fish:

  • Once the fish has been marinaded for 1-2 hours, in a frying pan heat oil
  • Start adding the marinaded fish pieces to the pan one-by-one
  • Make sure the pan is not over-crowded else the fish will not fry properly and there are chances it might be left raw or under cooked
  • Fry the fish on low flame and after 3 minutes flip the pieces to let them cook on the other side as well
  • Once the fish has turned golden brown, take the pan off the heat and transfer the fish pieces to a plate covered with tissue paper
  • Once the excess oil has been soaked by the tissue paper, transfer the fish pieces to a serving plate
  • Garnish with freshly chopped coriander leaves, lemon wedge
  • Serve hot with green chutney as an accompaniment