Restaurant Style Spicy Finger Fish

Restaurant Style Spicy Finger Fish Fry Recipe in signature Food Fusion style. #HappyCookingToYou #FoodFusion #winterrecipes #fishrecipe

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Prepare Hara Masala Imli Chutney:

  • Hari mirch (Green chillies) 3-4
  • Podina (Mint leaves) ½ Cup
  • Hara dhania (Fresh coriander) ½ Cup
  • Water ¼ Cup or as required
  • Imli ka pani (Tamarind water) 2 Cups (soak 50g tamarind in 2 Cups water & strain after 30 minutes)
  • Sugar 3 tbs
  • Namak (Salt) 1 tsp or to taste
  • Zeera (Cumin seeds) roasted & crushed 1 tbs
  • Lal mirch (Red chilli) crushed ½ tsp
  • Cornflour 1 & ½ tsp
  • Water 2 tbs or as required

Prepare Spicy Finger Fish:

  • Maida (All-purpose flour) sifted ¾ Cup
  • Lal mirch powder (Red chilli powder) ½ tbs or to taste
  • Zeera powder (Cumin powder) 1 tbs
  • Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
  • Lal mirch (Red chilli) crushed 1 tbs
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Ajwain powder (Carom powder) ½ tsp
  • Haldi powder (Turmeric powder) ½ tsp
  • Zarda ka rang (Orange food color) ¼ tsp
  • Namak (Salt) 2 tsp or to taste
  • Tatri (Citric acid) ¼ tsp
  • Dahi (Yogurt) ¼ Cup
  • Sarson ka tel (Mustard oil) 3-4 tbs
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Water 1 Cup or as required
  • Finger fish boneless (Surmai/King fish) 600g
  • Cooking oil for frying
  • Chaat masala
  • Hara dhania (Fresh coriander) chopped


Prepare Hara Masala Imli Chutney:

In a blender,add green chillies,mint leaves,fresh coriander,water & blend well.

Take out in a saucepan,add tamarind water,sugar salt,cumin seeds,red chilli crushed,mix well & bring it to boil & cook on low flame for 2-3 minutes.

In cornflour,add water & mix well.

Now add dissolved cornflour,mix well & cook well until it thickens.

Let it cool.

Can be stored in an airtight jar for up to 1 week in refrigerator (yields: 450ml).

Prepare Spicy Finger Fish:

In a bowl,add all-purpose flour,red chilli powder,cumin powder,coriander seeds,red chilli crushed, black pepper powder,carom powder,turmeric powder,orange food color,salt,citric acid & mix well.

Add yogurt,mustard oil,ginger garlic paste,gradually add water & whisk well to make a batter.

Add fish & mix well,cover & marinate for 2 hours in refrigerator.

In a wok,heat cooking oil & fry on medium flame until golden brown.

Sprinkle chaat masala,fresh coriander & serve with hara masala imli chutney!

Recipe By: Seema Hanif

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