My favourite non-meat meat.

Queenie’s Fish Fry Masala

December, 2005
My cousin Queenie is the best cook in my generation and she’s all of twenty and one. I’m rubbish at frying fish. Correction: I used to be. Till Q. taught Dylan’s old man how to fry ’em. Respect!

Serves 4

8 pieces of either kingfish, pomfret or rawas; prawns, too (cut to 1/2″ thickness)
Oil, lots of
Marinade (assemble in a bowl):
1 tsp chilli powder
1/4 tsp tumeric powder
1/2 tsp cumin powder
1/4 tsp coriander powder
1 tsp garlic paste
1 tsp ginger paste


Marintate the fish for an hour at the most.
Take a frying pan with a thick bottom.
First, let the pan get hot (meduim to high flame).
Then pour in oil till at least 1/2 cm deep.
Then let oil heat up till it’s smoking (put anything to fry in oil that’s not hot and the thing will soak up oil and stick to the bottom of pan).
Fry the fish in batches depending on the size of the pan; rule of thumb is don’t overload the frying area.
Give each side 4 to 5 minutes or till the flesh gets crisp, a bit charred and brown-streaked.
Remove onto kitchen towel to drain excess oil.
Awesome with drinks; ditto with food.