South Indian Grilled Fish With Spicy Fusion Sauce Recipe
A high protein South Indian Recipes recipe with fish, ginger - paste, curd (dahi / yogurt). Ready in 1h 40m, serves 2.
Curated byAditi Iyer🇮🇳
Instructions
10 steps- 1
To begin making the South Indian Grilled Fish With Spicy Fusion Sauce recipe, make the South Indian Grilled Fish with Spicy Fusion Sauce
fish(500 grams) - 2
First, clean the fish, make few slits on it and marinate with plain salt for 15 minutes
fish(500 grams)black salt (kala namak) - a pinchsalt - to taste - 3
Slice the fish into two halves
fish(500 grams) - 4
Take a bowl and mix together ginger paste, red mustard seed paste, tamarind paste, green chillies, red chilli paste, half coconut freshly grated, curd, salt and 2 teaspoons sunflower oil
ginger - paste(2 teaspoon)curd (dahi / yogurt)(2 tablespoon)red mustard seeds - paste(2 tablespoon)tamarind paste(1/2 teaspoon)dry red chilli(5)green chilli(2)fresh coconut(1/4 cup)coconut oil - or sunflower oil(2 teaspoon)sunflower oil(4 teaspoon)mustard seeds(1/4 teaspoon)black salt (kala namak) - a pinchsalt - to taste - 5
Marinate the fish with the mixed spice, cover and refrigerate for 30 minutes
fish(500 grams) - 6
Heat a grilled iron skillet with 2 teaspoon sunflower oil, and cook the fish about 20 minutes or until fully cooked
fish(500 grams)coconut oil - or sunflower oil(2 teaspoon)sunflower oil(4 teaspoon) - 7
Transfer to a platter
- 8
Heat coconut oil in a frying pan and slowly add black mustard seed, 2 red chillies, lentil seeds, a pinch of black salt, curry leaves and grated coconut on high flame
red mustard seeds - paste(2 tablespoon)dry red chilli(5)green chilli(2)fresh coconut(1/4 cup)coconut oil - or sunflower oil(2 teaspoon)mustard seeds(1/4 teaspoon)sprig curry leaves(3)black salt (kala namak) - a pinchsalt - to taste - 9
Pour this over the grilled fish
fish(500 grams) - 10
Serve South Indian Grilled Fish With Spicy Fusion Sauce as a side dish along with Jeera Rasam and Steamed Rice for a weekday meal
fish(500 grams)
Rate this recipe
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South Indian Grilled Fish With Spicy Fusion Sauce Recipe
A high protein South Indian Recipes recipe with fish, ginger - paste, curd (dahi / yogurt). Ready in 1h 40m, serves 2.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
10 steps- 1
To begin making the South Indian Grilled Fish With Spicy Fusion Sauce recipe, make the South Indian Grilled Fish with Spicy Fusion Sauce
fish(500 grams) - 2
First, clean the fish, make few slits on it and marinate with plain salt for 15 minutes
fish(500 grams)black salt (kala namak) - a pinchsalt - to taste - 3
Slice the fish into two halves
fish(500 grams) - 4
Take a bowl and mix together ginger paste, red mustard seed paste, tamarind paste, green chillies, red chilli paste, half coconut freshly grated, curd, salt and 2 teaspoons sunflower oil
ginger - paste(2 teaspoon)curd (dahi / yogurt)(2 tablespoon)red mustard seeds - paste(2 tablespoon)tamarind paste(1/2 teaspoon)dry red chilli(5)green chilli(2)fresh coconut(1/4 cup)coconut oil - or sunflower oil(2 teaspoon)sunflower oil(4 teaspoon)mustard seeds(1/4 teaspoon)black salt (kala namak) - a pinchsalt - to taste - 5
Marinate the fish with the mixed spice, cover and refrigerate for 30 minutes
fish(500 grams) - 6
Heat a grilled iron skillet with 2 teaspoon sunflower oil, and cook the fish about 20 minutes or until fully cooked
fish(500 grams)coconut oil - or sunflower oil(2 teaspoon)sunflower oil(4 teaspoon) - 7
Transfer to a platter
- 8
Heat coconut oil in a frying pan and slowly add black mustard seed, 2 red chillies, lentil seeds, a pinch of black salt, curry leaves and grated coconut on high flame
red mustard seeds - paste(2 tablespoon)dry red chilli(5)green chilli(2)fresh coconut(1/4 cup)coconut oil - or sunflower oil(2 teaspoon)mustard seeds(1/4 teaspoon)sprig curry leaves(3)black salt (kala namak) - a pinchsalt - to taste - 9
Pour this over the grilled fish
fish(500 grams) - 10
Serve South Indian Grilled Fish With Spicy Fusion Sauce as a side dish along with Jeera Rasam and Steamed Rice for a weekday meal
fish(500 grams)
Rate this recipe
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