Ingredients:

  • 1.5 lbs red snapper fillets, cut into 2-inch pieces
  • 0.5 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 0.5 tsp rice flour
  • 1 tsp salt
  • 3 tbsp mustard oil
  • 1 small red onion, thinly sliced into rings
  • fresh cilantro leaves
  • lemon wedges

Instructions:

  1. Pat the red snapper pieces completely dry with paper towels to ensure a crisp sear.
  2. In a mixing bowl, combine turmeric, chili powder, ginger-garlic paste, lemon juice, rice flour, and salt to create a thick paste.
  3. Rub the marinade evenly over all sides of the fish pieces and refrigerate for 30 minutes.
  4. Heat mustard oil in a heavy-bottomed skillet over medium-high heat until it shimmers or reaches its smoking point.
  5. Carefully place fillets in the pan, ensuring they do not touch.
  6. Sear undisturbed for 3–4 minutes per side until a deep golden mahogany crust forms.
  7. Garnish with sliced red onion rings, fresh cilantro, and serve with lemon wedges.