Pan Sauté Fish


  1. Fish – 1 kg fillet cut into 3 inch pieces
  2. Ginger Garlic Paste – 6 Teaspoons
  3. Onions – 4 large ground
  4. Salt – to taste
  5. Red Chilli Powder – 2 Teaspoons
  6. Oil – 8 Tablespoons
  7. Turmeric Powder – 1 Teaspoons


Mix all the ingredients and make it into a paste with the oil. Marinate the fish in the paste for about 1 hour.

Put a few fillets in the pan, basting with the marinade and turning on both sides. The oil in the marinade is sufficient. Cook over a moderate heat. When light brown, remove the pieces and place on paper towels to drain excess fat, then serve with slices of lemon and onion rings.

Pan Fried Paneer (Vegetarian Option) by Just Manners

Replace fish with 1 kg. Paneer for vegetarians and follow the same method as above.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

Leave a Reply

Your email address will not be published.