Spiced Coconut Fish Kebabs Recipe

About this recipe

Spiced Coconut Fish Kebabs are a delicious Indian-inspired dinner option that combines tender pomfret fish chunks with aromatic spices and fresh coconut. The marination process infuses the fish with bold flavors, while the light rice flour coating adds a perfectly crisp texture. This dish is both high in protein and satisfying, making it an ideal meal for gym prep or a comforting dinner. Enjoy these kebabs with a refreshing side salad or dip, perfect for adding a tangy contrast to the rich and spicy flavors. With minimal preparation time, this dish is suited for busy evenings while delivering a restaurant-quality experience at home.

Ingredients

• 80 g Soya Chunks
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 1 piece Coconut
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long
• 100 g Garlic - Single Clove
• loose Ginger
• 20 g Turmeric Powder
• 50 g Everest Cumin Powder
• 250 ml Keya Lemon Juice
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)

Instructions

1. 1. Wash and pat dry the fish chunks, ensuring they are clean and free of excess moisture.
2. 2. In a blender, combine coconut, coriander, green chili, garlic, ginger, turmeric, cumin, and lemon juice to form a smooth paste.
3. 3. Coat the fish chunks evenly with the prepared spice paste and let them marinate for 15 minutes.
4. 4. Mix the rice flour with a pinch of salt in a shallow plate for coating the fish.
5. 5. Heat the vegetable oil in a skillet or non-stick pan over medium heat until shimmering.
6. 6. Lightly coat each marinated fish chunk with the rice flour mixture for a crispy exterior.
7. 7. Place the coated fish chunks on the skillet, ensuring they are spaced evenly to avoid overcrowding.
8. 8. Cook the fish on medium heat for 3-4 minutes on each side until golden brown and cooked through.
9. 9. Remove the fish kebabs from the skillet and place them on a paper towel to absorb excess oil.
10. 10. Garnish the kebabs with fresh coriander leaves and serve with a tangy side salad or mint chutney.