Spicy Pan Fried Fish Bombay Recipe

Name: Spicy Pan Fried Fish Bombay
Prep time: 20 min
Cook time: 29 min
Total time: 49 min
Yield: Serves 1 or more
Ingredients: Plain Yogurt; 2 tablespoons tomato paste; Red Wine; 2 cloves minced garlic; 1 tablespoon grated ginger; Ground Coriander; Ground Cinnamon; Ground Cumin; 1 teaspoon curry powder; Ground Turmeric; Crushed Red Pepper Flakes; Fish; Sliced Almonds; Unseasoned Breadcrumbs; Sweet Paprika; 1/2 teaspoon salt; Olive Oil

Experience a taste of Bombay with this vibrant and flavorful pan-fried fish recipe! Adapted from the Pike Place Market Seafood Cookbook, this dish is surprisingly simple yet delivers explosive taste. We've perfected it using tilapia and grouper, but catfish works wonderfully too. Tender fish fillets are marinated in a fragrant blend of yogurt, spices, and herbs, then pan-fried to crispy perfection. Get ready for a culinary adventure that's quick, easy, and guaranteed to impress!

Prep Time 20 mins

Cook Time 29 mins

Calories 169.7 kcal

Protein 8g

Rating 5.0 (6 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spicy Pan Fried Fish Bombay

Plain Yogurt
2 tablespoons tomato paste
Red Wine
2 cloves minced garlic
1 tablespoon grated ginger
Ground Coriander
Ground Cinnamon
Ground Cumin
1 teaspoon curry powder
Ground Turmeric
Crushed Red Pepper Flakes
Fish
Sliced Almonds
Unseasoned Breadcrumbs
Sweet Paprika
1/2 teaspoon salt
Olive Oil

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How to Make Spicy Pan Fried Fish Bombay

In a glass or ceramic baking dish, lay fish fillets (about 1 pound total) in a single layer.
In a medium bowl, whisk together 1 cup plain yogurt, 2 tablespoons tomato paste, 1/4 cup dry white wine, 2 cloves minced garlic, 1 tablespoon grated ginger, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1 teaspoon curry powder, 1/2 teaspoon turmeric, and 1/2 teaspoon red pepper flakes (or more, to taste).
Pour the marinade over the fish, ensuring both sides are thoroughly coated.
Cover and refrigerate for at least 30 minutes, or up to 2 hours, turning the fish occasionally. In a separate bowl, combine 1/2 cup slivered almonds, 1/2 cup breadcrumbs, 1 teaspoon paprika, and 1/2 teaspoon salt.
Remove fish from the marinade, allowing excess marinade to drip back into the bowl.
Pat the almond-breadcrumb mixture onto both sides of each fillet.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Once the oil is shimmering hot, carefully add the fish fillets to the skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
Cook for 5-7 minutes per side, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
Serve immediately with your favorite sides. Enjoy!