Dhaba Style Green Masala Fish Fry || Herbed Spicy Fish Fritters || Paleo Fish Fritters

Being a Keralan at heart, I always loved eating fish and all seafood. So incredibly tasty! And also so light on the stomach. This is the best part now on my Paleo diet. I eat fish 80% of the time for my protein and hence I am constantly looking out for new recipes. Well I have quite a bit of a stash of Kerala fish recipes but still any new fish recipe I see, I must try it! The recipe I am sharing today was developed due to that. I watched some youtube videos of street food vendors making fish fry and I saw one recipe that sent me salivating at midnight!

Fish first marinated in a mint and cilantro green masala and then deep fried by coating in a thick flour batter. All though mouthwatering, I needed to test grain free alternatives to flour. So the first time I tried by using tapioca starch. the coating was crispy however it didn’t hold well and came off easily. So this second time around, I decided to use cassava flour (which is also tapioca flour but it has all the fiber retained in it and hence its texture is different from tapioca starch which is more like corn starch). I added a bit of tapioca starch too to give some additional crispiness.

Pleased to present the recipe for Dhaba Style Masala Fish fry – paleo version! For non-paleo version, you can use all purpose flour, rice flour or chick pea flour for the batter

Dhaba Style Green Masala Fish Fry (Herbed Spicy Fish Fritters)
Author: 
Recipe type: Appetizer, Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Crispy Spicy Fried Fish (Fish fritters) made by marinating fish first in a blend of herbs and spices and then frying it after coating with cassava flour batter
Ingredients
  • About 1 and ½ pounds fish (or fish filets) - Any fish is ok -I used cod fish
For the marinade masala:
  • 8-10 fresh mint leaves
  • ½ cup fresh cilantro leaves
  • 1 green chili
  • 2 cloves of garlic
  • ½ inch piece of fresh ginger
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ½ tsp cumin powder
  • ¼ tsp black pepper powder
  • ½ tsp coriander powder
  • ¼ tsp kashmiri red chilli powder
For batter:
  • 2 tbsp cassava flour (I used Anthony's Goods)
  • 1 tsp Tapioca flour
  • ½ tsp Kashmiri chilli powder
  • pinch salt
  • 3-4 tbsp water
  • Coconut Oil for frying
Instructions
  1. Cut the fish into medium size pieces (about 1 inch by 2 inches). Dab dry and keep aside.
  2. Grind all ingredients listed under marinade to a paste. (It will be slightly coarse that's ok)
  3. In a bowl add the fish pieces and the marinade and using your hands coat fish pieces well with marinade. Keep aside at room temperature for unto 30 mins or in the fridge if longer than that (up to 3 hours)
  4. Fry fish just before serving. In a small bowl, mix all the batter ingredients and stir to get a thick batter.
  5. Heat a frying pan with the coconut oil (you can either deep fry or shallow fry - i prefer shallow frying as it takes less oil)
  6. Dip each fish piece in the batter coating it well on all sides and place in hot oil. Repeat with all the pieces. Fry the fish for about 2 -3 mins on each side until crispy on the outside flipping carefully to turn.
  7. Serve fried fish immediately!
Notes
For non-paleo version, you can use all purpose flour, rice flour or chick pea flour for the batter
Cut the fish pieces or the filets such that they are at least ½ inch thick.

Chicken Kheema Curry with Potatoes

Hyderabadi kheema curryUntil recently I used to always use chicken kheema(minced chicken) to only make shaami kabobs.  Now this kheema curry is frequently on our menu for weekends.  I came across ‘Hyderabadi Kheema curry’ on youtube while browsing hyderabadi recipes.  That recipe used mutton mince which is what is used traditionally.  However, since I don’t eat red meat now, I decided to try making Kheema curry using chicken instead.  I decided to add the potatoes since them I love 🙂 Using minced chicken also eliminates the step of cutting the chicken pieces so this curry comes together pretty fast.!

Kasoori methi adds a wonderful flavor to this curry. And you could have it just with some salad on the side. That way you can cut down your carbs. Or if you have no problem with carbs, you can have this curry with some freshly baked bread and or rotis or rice!

Linking to Throwback Thursday and Fiesta Friday. The co-hosts this week at FF are  Ahila @ A Taste of Sri Lankan Cuisine and Diann @ Of Goats and Greens

Kheema curry with potatoes

Chicken Kheema Curry with Potatoes

  • Servings: makes about 4 servings
  • Time: about 40 minutes
  • Difficulty: Easy
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Ingredients:

  • 1 1/2 lbs ground chicken (chicken kheema), thawed
  • 1 tbsp olive oil
  • 1 bay leaf
  • 4 cloves
  • 1 1 inch cinnamon stick
  • 6-8 black pepper corns
  • 1 1/2 tbsp kasoori methi
  • 1 medium size red onion, chopped fine
  • 4 garlic cloves, chopped fine
  • 2 green chillies, chopped fine
  • 1 1/2 tsp salt
  • 1 1/2 tsp red chilli powder
  • 1 tsp turmeric powder
  • 2 tbsp coriander powder
  • 1 tsp garam masala powder
  • 1 tsp cumin powder
  • 1 tsp fennel powder (optional)
  • 1 1/2 cups water
  • 1/2 cup fresh cilantro leaves
  • 1 large potato or 2 medium potatoes (cut into large wedges)

Method:

In a large bottom pan or a wok style pan, add the oil.  Next add the whole spices – cinnamon, cloves, black pepper, bay leaf and the kasoori methi. After 30 seconds, add the onions, garlic and chillies. Stir for 4-5 minutes on medium heat. Next add the chicken and the salt and spices. Mix the onion and spices thoroughly with the chicken. Cover and cook for about 10 minutes stirring once in between to break the chicken kheema lumps into small pieces and to avoid any scorching.

Add the cilantro and the potato along with the water and again keep covered for 10 minutes or until the potatoes are cooked.

Serve warm with bread or rice.

Notes: You can add tomatoes and ginger additionally to this curry.I avoid them since they are not good for my arthritis.

Chicken Kheema curry