This Uruka, try this new recipe of Spicy Fried Fish!

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This Uruka, try this new recipe of Spicy Fried Fish!

Dr Mousumi Deka | January 12, 2018 17:58 hrs

Its the month of January. New Year celebration is over. Its shivering, its cold. Assam loves the cold, somewhat. Why? It’s time for bonfire, it’s time to feast. Magh Bihu and Uruka is here. Magh Bihu brings back fond memories of childhood for me. The entire family would come together to celebrate Uruka. Uncles and aunts, nieces and nephews, cousins and siblings would sit around the bonfire, laugh and giggle on family jokes, and we would eat and eat and eat. Back then, it was Fish fry and Kath Alu bhaji.

These days, we love Pork along with our favourite cocktails and drinks. Times have changed. Assamese people have moved far and wide. But Magh Bihu and Uruka remains close to everyone’s heart, it has special meaning to everyone around the globe. We live in small nuclear families today. We have switched from celebrating with our own extended families to our new extended families which are our dear friends. Some of us in US, UK and other places celebrate Uruka on a chosen weekend. But wherever we are, whichever day we choose to celebrate, nuclear families or joint families, we celebrate Uruka and Magh Bihu in a big way. 

Here’s to Uruka and Magh Bihu….Spicy Fish Fry!! I have used Bangda fish in the recipe. Tilapia is a very good option too. You can choose any fish of your choice. Happy Feasting!!


  • 4 small - medium sized fish, Bangda (Indian Mackerel) or Tilapia, or any fish of your choice
  • vegetable oil
  • 3/4 tsp turmeric
  • 3 1/2  tsp coriander powder
  • 1 1/2 tsp cumin powder 
  • 2 1/2 tsp fish masala, any store bought brand
  • 3-4 lemon
  • salt to taste
  • 2 medium onions, cut in circles
  • 4 tomatoes, cut in circles
  • 2-3 green chillies, slit
  • coriander leaves, chopped

Whole fish can also be made in a similar manner. Score the fish if you want to fry it whole.

Marinating the fish:

  • Clean and scale the fish. 
  • Cut each Bangda or Tilapia in the middle, into 2 pieces. 
  • Make the marinade by mixing the following masalas in a bowl. Mix 3/4 tsp turmeric, 21/2 tsp coriander powder, 1 tsp cumin powder, 2 tsp fish masala, freshly squeezed lemon juice of 2 lemons, salt to taste and 2 tbsp vegetable oil. 
  • Toss the fish in the prepared masala marinade. Keep aside for 1/2 an hour.

Making the Spicy Fish:

  • Heat oil in a frying pan. Place the marinated fish pieces lightly in the hot oil. Fry on both sides until fish is cooked. Keep the fried fish aside.
  • Heat 2 tbsp oil in frying pan. Add onion circles to the oil. Fry onion until half done. 
  • Add tomato circles on top. Add salt, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 tsp fish masala. Stir. Add 2-3 green chillies, each slit in the middle into 2 halves. Stir fry the tomatoes and onions in medium heat, until just partially cooked. Both onions and tomatoes should retain its shape.
  • Add chopped coriander leaves. Toss the mixture and let coriander leaves wilt slightly.
  • Place the tomato and onion mixture in a flat serving plate. Lay the fried fish on top of it. Place the fish in a way that they appear whole.
  • Garnish with lemon slices.
  • Serve hot.
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