Chili Fish Recipe

Name: Chili Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 kg boneless fish, cut into medium pieces; 1 teaspoon red chili powder; ½ teaspoon turmeric powder; 4 large onions, finely chopped; 5 garlic cloves, peeled and finely chopped; 2 inches ginger, peeled and finely chopped; 5 green chilies, finely chopped; 1 teaspoon black pepper; salt; 1 ½ tablespoons oil; 15 curry leaves; ½ teaspoon mustard seeds

Servings: persons

12 kg boneless fish, cut into medium pieces
1 teaspoon red chili powder
½ teaspoon turmeric powder
4 large onions, finely chopped
5 garlic cloves, peeled and finely chopped
2 inches ginger, peeled and finely chopped
5 green chilies, finely chopped
1 teaspoon black pepper
salt
1 ½ tablespoons oil
15 curry leaves
½ teaspoon mustard seeds

1
Mix the fish, red chilli powder, turmeric powder and salt in a bowl.
2
Cook with little water.
3
Smash the fish to get small pieces.
4
Keep aside.
5
Heat oil in a pan.
6
Add mustard seeds and curry leaves.
7
After the mustard seeds stop spluttering, add the onions and fry till the onions are golden brown.
8
Add ginger and garlic and continue to fry till the raw smell is gone.
9
Add the green chillies and pepper powder and fry for 2-3 minutes.
10
Add the smashed fish.
11
Fry for 2 minutes, then check if the salt added is to taste or not.
12
If not, add some more depending on your taste.
13
Remove from flame.
14
Garnish with tomato and capsicum juliennes.
15
Serve hot with rotis or rice.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 kg boneless fish, cut into medium pieces, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, 4 large onions, finely chopped, and more.

Yes, Chili Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions