South Indian Grilled Fish With Spicy Fusion Sauce Recipe
A Flavor-Packed South Indian Grilled Fish Dish with a Spicy, Tangy Sauce
South Indian cuisine is renowned for its vibrant flavors, and this South Indian Grilled Fish with Spicy Fusion Sauce recipe is a delightful representation of its rich taste profile. Infused with aromatic spices, tangy tamarind, and the smooth texture of fresh coconut, this dish is an explosion of flavor. Paired with Jeera Rasam and Steamed Rice, it makes for an ideal dinner that’s both healthy and satisfying. The recipe combines traditional South Indian ingredients with a fusion twist, making it a unique experience for your taste buds.
Ingredients for South Indian Grilled Fish
| Ingredient | Quantity |
|---|---|
| Fish | 500 grams |
| Ginger Paste | 2 teaspoons |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Red Mustard Seeds Paste | 2 tablespoons |
| Tamarind Paste | 1/2 teaspoon |
| Dry Red Chilli | 5 |
| Green Chilli | 2 |
| Fresh Coconut (grated) | 1/4 cup |
| Coconut Oil (or Sunflower Oil) | 2 teaspoons |
| Sunflower Oil | 4 teaspoons |
| Mustard Seeds | 1/4 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1/4 teaspoon |
| Curry Leaves | 3 sprigs |
| Black Salt (Kala Namak) | A pinch |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 250 kcal |
| Protein | ~ 30g |
| Carbohydrates | ~ 12g |
| Fat | ~ 14g |
| Fiber | ~ 4g |
| Sodium | ~ 800mg |
| Cholesterol | ~ 60mg |
Preparation Time: 70 minutes
Cooking Time: 30 minutes
Total Time: 100 minutes
Servings: 2
Cuisine: South Indian
Course: Dinner
Diet: High Protein, Non-Vegetarian
Instructions to Make South Indian Grilled Fish with Spicy Fusion Sauce
Step 1: Marinate the Fish
Start by cleaning the fish thoroughly. Make a few slits on each side to allow the flavors to penetrate. Marinate the fish with plain salt and let it rest for about 15 minutes. After marinating, slice the fish into two halves for even grilling.
Step 2: Prepare the Spice Mix
In a bowl, combine the following ingredients:
- Ginger paste
- Red mustard seeds paste
- Tamarind paste
- Green chilies (finely chopped)
- Red chili paste (or crushed dry red chilies)
- Freshly grated coconut (half of the 1/4 cup)
- Curd (yogurt)
- Salt
- 2 teaspoons of sunflower oil
Mix all these ingredients into a smooth paste. This will serve as the marinade for your fish. Coat the fish thoroughly with this spice paste. Cover the fish and refrigerate it for at least 30 minutes to allow the spices to meld with the fish.
Step 3: Grilling the Fish
Heat a grilled iron skillet over medium-high heat. Add 2 teaspoons of sunflower oil to the skillet. Once the oil is hot, place the marinated fish on the grill and cook for about 20 minutes, or until the fish is fully cooked through. Ensure that the fish is golden brown on the outside and cooked to perfection on the inside. Once done, transfer the fish to a platter.
Step 4: Prepare the Fusion Sauce
To make the spicy fusion sauce, heat coconut oil in a frying pan over high flame. Once the oil is hot, add the following ingredients:
- Mustard seeds
- 2 dry red chilies
- Chana dal (Bengal gram dal)
- A pinch of black salt
- Curry leaves
- The remaining freshly grated coconut
Fry these ingredients until they are golden brown and fragrant, which should take about 2-3 minutes. Be careful not to burn the coconut, as it can turn bitter.
Step 5: Pour the Sauce Over the Grilled Fish
Once the sauce is ready, pour it over the grilled fish. The hot, spicy sauce will bring out the bold flavors of the fish and add a delightful crunch from the curry leaves and chana dal.
Step 6: Serve the Dish
Serve your South Indian Grilled Fish with Spicy Fusion Sauce as a side dish along with Jeera Rasam and Steamed Rice for a wholesome meal. This dish is best enjoyed when the fish is hot and paired with the refreshing, spicy tang of the Rasam and the soft texture of the rice.
Tips for Making the Perfect South Indian Grilled Fish
- Fish Selection: You can use any firm white fish like tilapia, pomfret, or kingfish for this recipe. The key is to select a fish that holds up well on the grill.
- Grilling Option: If you don’t have a grill pan, you can also use a regular non-stick frying pan to cook the fish. Alternatively, grilling the fish over an open flame for that authentic smoky flavor is highly recommended.
- Adjusting Spice Levels: If you prefer less heat, reduce the number of dry red chilies and green chilies in the marinade and sauce. You can also remove the seeds from the chilies for a milder taste.
- Tamarind Paste: If you don’t have tamarind paste, you can substitute it with fresh tamarind pulp or lemon juice for that tangy kick.
This South Indian Grilled Fish with Spicy Fusion Sauce recipe brings the authentic flavors of South India right to your dinner table. With a balanced combination of heat, tang, and spice, this dish is sure to satisfy your cravings for bold, flavorful meals.
