Paleo Spicy Hilsha Fish Fry
Savor the bold flavors of the Paleo Spicy Hilsha Fish Fry, a healthy and mouthwatering twist on a classic Bengali favorite. This dish features tender Hilsha fish fillets marinated in a vibrant blend of turmeric, red chili powder, garlic, ginger, lime juice, and sea salt, ensuring every bite is packed with flavor. The fillets are lightly coated in coconut flour, adding a crispy, paleo-friendly crust when fried to perfection in nutrient-rich coconut oil. Ready in just 25 minutes, this low-carb, gluten-free recipe is perfect for quick weeknight dinners or an indulgent yet wholesome meal. Garnished with fresh coriander, the dish pairs beautifully with a green salad or steamed vegetables for a nutritious treat. Perfect for seafood lovers and those on a Paleo diet, this spicy Hilsha fish fry is a must-try!
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Recipe Information
Ingredients
- 4 pieces Hilsha fish fillets
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Red chili powder
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 2 tablespoons Coconut flour
- 1 teaspoon Sea salt
- 3 tablespoons Coconut oil
- 1 tablespoon Fresh lime juice
- 2 tablespoons Fresh coriander leaves
Instructions
Rinse the Hilsha fish fillets thoroughly under cold water and pat them dry with a paper towel.
In a mixing bowl, combine turmeric powder, red chili powder, garlic paste, ginger paste, sea salt, and fresh lime juice to form a thick marinade.
Rub the marinade evenly over the fish fillets, ensuring each piece is coated well. Let the fillets marinate for at least 10 minutes to soak in the flavors.
In a shallow plate, spread out the coconut flour. Lightly dredge each marinated fillet in the coconut flour, coating them evenly on both sides. This will give the fish a crisp texture when fried.
Heat coconut oil in a large skillet over medium heat. Once the oil is hot, gently place the coated fillets into the skillet.
Fry the fillets for about 3-4 minutes on each side, or until they are golden brown and cooked through. Be careful while flipping to ensure the delicate flesh doesn't break.
Remove the fish from the skillet and place it on a paper towel-lined plate to absorb any excess oil.
Garnish with freshly chopped coriander leaves and serve hot. Pair with a fresh green salad or steamed vegetables for a complete Paleo-friendly meal.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 1.9 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 45.0 mcg | 225% | |
| Calcium | 240 mg | 18% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1570 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.
