Low Sodium Spicy Hilsha Fish Fry
Dive into the bold flavors of the 'Low Sodium Spicy Hilsha Fish Fry,' a delightful dish that brings a unique twist to traditional fish fry recipes. This healthy, seafood masterpiece features tender Hilsha fish steaks marinated in a vibrant blend of turmeric, red chili powder, smoked paprika, garlic, ginger, and zesty lemon juice—creating a tantalizingly spicy yet low-sodium profile. Coated lightly in rice flour for a delicate crispiness and fried to golden perfection in aromatic mustard oil, this recipe celebrates the rich, flavorsome tradition of South Asian cuisine while prioritizing heart-friendly ingredients. Ready in just 25 minutes, it’s ideal for a quick yet impressive meal. Serve this irresistible fish fry with steamed rice or a refreshing green salad, and garnish with fragrant curry leaves for an extra touch of elegance. Perfect for seafood lovers seeking a healthy, flavorsome twist!
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Recipe Information
Ingredients
- 4 pieces Hilsha fish (cleaned, cut into steaks)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 2 tablespoons Lemon juice
- 0.5 teaspoon Black pepper (freshly ground)
- 3 tablespoons Mustard oil (or any neutral cooking oil)
- 2 tablespoons Rice flour
- 2 tablespoons Water (for making a paste)
- 6 leaves Fresh curry leaves (optional, for garnish)
Instructions
Rinse the Hilsha fish pieces thoroughly under cold water. Pat them dry with a paper towel.
In a bowl, mix turmeric powder, red chili powder, smoked paprika, garlic paste, ginger paste, lemon juice, and black pepper. Add 2 tablespoons of water to form a thick paste.
Coat each piece of fish evenly with the spice paste. Allow the fish to marinate for 10 minutes.
While the fish is marinating, heat the mustard oil in a large, heavy-bottomed skillet or frying pan over medium heat until shimmering.
Place the rice flour on a plate. Lightly dredge each piece of marinated fish in the rice flour to create a thin coating. Shake off any excess flour.
Carefully place the fish pieces into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Avoid overcrowding the pan—fry in batches if necessary.
Transfer the fried fish to a plate lined with paper towels to drain any excess oil.
Garnish with fresh curry leaves, if desired, and serve immediately with steamed rice or a green salad.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 1.3 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 45.0 mcg | 225% | |
| Calcium | 245 mg | 19% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1540 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
