Konkani Fries (Fish or Veges)
Course: Uncategorized4
servings30
minutes40
minutes300
kcalIngredients
A dozen small fish such as sardines or anchovies
or
2 lb fillet of halibut (or any firm white fish such as Barramundi or Tilapia or Whiting), cut into bite-sized pieces or
For a vegetarian version substitute with thick slices of raw green banana, yam, or eggplant
½ tsp turmeric powder
½ tsp cumin powder
½ tsp coriander powder
¼ tsp asafetida powder
2 Tbsp Kashmiri red chili powder (adjust to taste)
1 Tbsp rice flour
Salt, to taste
Directions
- Clean the fish: Make sure the fish is cleaned and scaled—I usually buy it pre-cleaned to save time.
- Optional soak: Soak the fish in a bowl of water with ½ tsp turmeric powder for 5–10 minutes. This step helps reduce any strong odors, though it’s optional.
- Rinse and dry: Rinse the fish a few times, then pat dry thoroughly.
- Salt first: Lightly coat the fish with salt to season evenly.
- Make the spice paste: In a small bowl, mix cumin powder, coriander powder, Kashmiri chili powder (adjust to taste), and asafetida with a splash of water to form a paste.
- Marinate: Coat the fish with the spice paste and refrigerate until ready to fry. You can marinate it anywhere from 1 hours to up to 24 hours in advance.
- Bring to room temperature: About 20 minutes before frying, take the fish out of the fridge to let it come to room temperature. Dust with rice flour evenly and gently press it to coat.
- Heat the oil: Pour about 1 cup of avocado or coconut oil into a wok. Heat until on medium heat it just begins to smoke.
- Fry the fish: Add the fish to the hot oil, making sure not to overcrowd the pan. Fry until the color deepens to a rich red and the edges crisp up.
Additional Tips:
Any oil with a high smoke point will work for frying. Traditionally, Konkan cuisine relies on coconut oil, which adds a distinct flavor. However, not everyone enjoys its aroma, so feel free to substitute with avocado oil or another neutral option.
If you don’t have asafetida on hand—or prefer a more familiar flavor—you can swap it with garlic powder or freshly grated garlic.
If you don’t have rice flour on hand, you can substitute with corn flour or all-purpose white flour. Each will yield a slightly different texture, but they’ll work.
Suggested Accompaniments
Any fresh salad makes a great accompaniment. I love a simple mix of cabbage and red onion, tossed with salt, vinegar, and a touch of olive oil.
This combination is a perfect Keto-compliant meal, no extras required.
🍷 Wine Pairing Suggestions (Curated by my partner)
A chilled wine makes a great pairing such as a crisp white or bubbly wine cools the palate, offering calm after the flavorful heat. Wines we have tried and tested are the following
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