Soy-Free Spicy Hilsha Fish Fry
Indulge in the bold and aromatic flavors of the 'Soy-Free Spicy Hilsha Fish Fry,' a classic Bengali-inspired dish that brings out the best of Hilsha (Ilish) fish. This quick and easy recipe uses a simple yet robust spice rub made with turmeric, red chili powder, garlic paste, and salt, enhanced by the rich essence of mustard oil. Perfectly pan-fried to a golden crisp, the fish remains tender and juicy inside, delivering a mouthwatering balance of heat and flavor. With no soy ingredients, this dish caters to dietary preferences while packing a punch of spice in every bite. Garnished with fresh green chilies and served alongside lemon wedges, it pairs beautifully with steamed rice or stands out as a savory appetizer on its own. Ready in under 30 minutes, this delightful fish fry is a must-try for seafood lovers craving authentic regional taste!
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Recipe Information
Ingredients
- 4 pieces Hilsha (Ilish) fish steaks
- 3 tablespoons Mustard oil
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Red chili powder
- 0.5 teaspoons Salt
- 1 teaspoon Garlic paste
- 2 pieces Green chilies (optional, for garnish)
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Wash the Hilsha fish steaks gently under cold running water and pat them dry with a kitchen towel to remove excess moisture.
In a small mixing bowl, prepare a spice rub by combining turmeric powder, red chili powder, garlic paste, and salt. Mix everything thoroughly.
Rub the spice mixture evenly over both sides of the Hilsha fish steaks, ensuring they are well coated. Let the fish marinate for 10 minutes.
Heat a heavy-bottomed skillet or frying pan over medium heat. Add mustard oil to the pan and allow it to heat up until it starts to shimmer (but not smoke).
Gently place the marinated fish steaks in the pan. Do not overcrowd the pan; fry in batches if necessary.
Cook the fish for 4-5 minutes on each side, or until the outer layer turns golden brown and crispy. Avoid flipping the fish too often to prevent it from breaking.
Once cooked, transfer the fish onto a plate lined with paper towels to drain excess oil.
Garnish with fresh green chilies and serve with lemon wedges on the side for an added zing.
Serve hot with steamed rice or enjoy as a standalone treat.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1768 mg | 77% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 3.6 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 45.0 mcg | 225% | |
| Calcium | 250 mg | 19% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1606 mg | 34% | |
*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.
