Konkani Fries (Fish or Veges)

 

Fried fish is one of my all-time favorites. You can use any firm fillet or whole fish for frying—here, I’ve chosen Lady Fish, a native delicacy from the Konkan coast. If you're in the Bay Area, feel free to substitute with local options like Halibut, Sardines, or Anchovies. 

Ingredients

• A dozen small fish such as sardines or anchovies
  or
  2 lb fillet of halibut (or any firm white fish), 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

Method

1. Clean the fish: Make sure the fish is cleaned and scaled—I usually buy it pre-cleaned to save time.
2. 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.
3. Rinse and dry: Rinse the fish a few times, then pat dry thoroughly.
4. Salt first: Lightly coat the fish with salt to season evenly.
5. 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.
6. 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. 
7. 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. 
8. 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.
9. 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

Sprankel, a taste of the stars | Babylonstoren

California Champagnes - Korbel

Give this recipe a try—I’d love to hear what you think!