Andaman tamarind fried fish
Machhi fry — Port Blair's tamarind-and-chilli marinated fish, shallow-fried until crisp
Small seaside stalls at Corbyn's Cove and the fish shacks of Havelock fry the morning's catch this way: red snapper, mackerel or pomfret rubbed with a tangy paste of tamarind, chilli and garlic, dusted with rice flour and fried in a heavy pan until the edges blister. On the islands it is lunch with rice and dal, or a beach snack with onion rings and lime. It takes very little time, so cook it just before you eat. Chef's tip: dry the fish well with kitchen paper before the marinade goes on, so the paste sticks and the crust crisps.
- Total time
- 37 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/7 doneStep 1: Pat 1 ⅓ lb fish steaks or small whole fish (red snapper, mackerel or pomfret) very dry with kitchen paper.
2 minStep 2: Mix 2 tbsp tamarind paste, 2 tsp Kashmiri chilli powder, ½ tsp hot chilli powder, ½ tsp ground turmeric, 1 tbsp ginger-garlic paste and 1 tsp salt into a thick paste. Rub it all over the fish and into the cuts.
3 minStep 3: Leave the fish in the fridge for 15–20 minutes. Common mistake: marinating for hours — the tamarind's acid softens the flesh and it falls apart in the pan.
20 minStep 4: Dust both sides of each piece lightly with 2 tbsp rice flour.
2 minStep 5: Heat 5 tbsp sunflower or coconut oil in a heavy frying pan over a medium-high heat until shimmering. Lay in the fish and fry without moving it for 3–4 minutes until a dark, crisp crust forms and it releases easily.
4 minStep 6: Turn carefully and fry for 3–4 minutes more (5–6 for whole fish), until the flesh is opaque right through and flakes at the thickest point or near the bone.
5 minStep 7: Drain briefly on kitchen paper and serve hot with 1 red onion and 1 lime.
1 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 29 g
- Carbs
- 7 g
- Fat
- 13 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does andaman tamarind fried fish take?
- About 37 minutes in total: 25 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of kashmiri chilli powder?
- Sweet paprika with a pinch of cayenne (gives the same colour, less heat).
- What can I use instead of hot chilli powder?
- Cayenne, half the amount (hotter).
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