Spicy Fried Carp Fish Recipe

Craving something bold and irresistible this winter? Spicy Fried Fish is here to satisfy your taste buds with an explosion of flavors in every bite! A true comfort food for the soul, this dish stands out with its crispy, spicy exterior and tender fish inside. Thanks to the rich depth of Shan Ginger Garlic Paste, the seasoning blends perfectly, creating a mouthwatering experience you’ll want to savor again and again.

Pair it with a zesty tamarind sauce—tangy, sweet, and a bit spicy—and you’ve got the ultimate treat that will double the joy of every meal. Whether it’s a cozy family dinner or a special occasion, this recipe brings a delightful burst of warmth to your table.

Ready to dive in? Prepare for crispy perfection and a flavor-packed feast like never before!

Ingredients

For Soaking:

• 1 tsp Salt
• 1 ½ tbsp Shan Ginger Garlic Paste
• 3-4 Fish (Rahu) Fillets
• Water (enough to soak fish)

For Marination:

• ½ cup All-purpose Flour
• 5 tbsp Red Chili Flakes
• 1 ½ tsp Salt
• 1 ½ tsp White Pepper Powder
• ½ tsp Turmeric Powder
• 1 ½ tsp Paprika Powder
• 1 ½ tbsp Shan Ginger Garlic Paste
• 1 tbsp Green Chili Paste
• 2 tbsp Crushed Coriander Seeds
• 2 tbsp Lemon Juice
• 1 Egg
• 1/3 cup Tamarind Pulp
• ¼ tsp Orange Food Color (optional)
• Oil for frying

For Tamarind Sauce:

• 1 cup Apricot (soaked)
• ½ cup Tamarind Pulp
• ¼ cup Sugar
• 1 tsp Salt
• 1 tsp Red Chili Flakes
• 1 Green Chili (chopped)
• ¼ cup Onion (chopped)
• 1 tbsp Mint Leaves
• 1 tbsp Coriander
• Water (as needed)

Directions

For the Fish:

1. Prepare the Fish: Make small cuts on the sides of the fillets.
2. Soak the Fish: In a bowl, mix water, salt, and Shan Ginger Garlic Paste. Soak the fish for about 15 minutes to remove any fishy smell.
3. Dry the Fish: After soaking, pat the fish fillets dry with paper towels. Let them sit for an hour to dry out any extra moisture.
4. Make the Marinade: In a large bowl, combine flour, red chili flakes, salt, white pepper, turmeric, paprika, ginger garlic paste, green chili paste, crushed coriander, lemon juice, egg, tamarind pulp, and orange food color. Whisk until the marinade is thick and smooth.
5. Marinate the Fish: Coat the fish fillets with the marinade and let them sit for 30 minutes to 2 hours.
6. Fry the Fish: Heat oil in a deep frying pan. Fry the marinated fish fillets until crispy and cooked through. The fish should be golden and crunchy on the outside.

For the Tamarind Sauce:

1. Blend the Sauce: In a blender, combine apricot, tamarind pulp, sugar, salt, red chili flakes, green chili, onion, mint leaves, coriander, and a little water. Blend until smooth and runny.
2. Serve: Your tangy tamarind sauce is ready to go! Serve it alongside your crispy spicy fried fish.

Tips:

• You can skip the food coloring if you prefer a more natural look.
• The tamarind sauce can be adjusted to your spice preference by adding more or less chili.

Preparation Time:

• Soaking & Marinating: 1 hour to 2 hours
• Cooking Time: 20 minutes

Servings:

• Makes enough for 4 people!

Enjoy your delicious Spicy Fried Fish with a tangy tamarind sauce!

Don’t forget to share your feedback and let us know how this Spicy Fried Fish stole the show!