Fish Fry with Spicy Potato Wedges Recipe | Masala Mornings | Shireen Anwar | Sea Food

Fish Fry with Spicy Potato Wedges Recipe | Masala Mornings
Fish Fry with Spicy Potato Wedges Recipe | Masala Mornings

Fish Fry with Spicy Potato Wedges is an amazing dish. Its filled with spices and flavors of Potatoes that make it a delight to have.

Watch this Masala TV video to learn how to make Fish Fry with Spicy Potato Wedges, Hare masale ka qeema and Instant capsicum and carrot Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 29 October 2020 .









  • Fish 14 to 15 pieces
  • Lemon juice as required
  • Salt 1 tsp
  • Coriander powder 3 tbsp
  • Cumin powder 3 tbsp
  • Chicken tikka masala 1- ½ tbsp
  • Red chili powder 1 ½
  • Turmeric powder ¾ tsp
  • All spice ½
  • Ginger garlic paste 2-½ tbsp
  • Red food color ⅛ tsp
  • Green chili chopped 1
  • Potato wedges 1 big



Clean the fish pcs and marinate it with ½ tsp salt and juice of half lemon. Refrigerate it for 30 minutes. In a bowl add all the other ingredients with juice of half lemon put little water and mix well to make a thick paste. Take out the fish. If the fish has released water put that water in the marination. Now rub the marination on fish pcs and keep aside. Now some leftover marination. Divide it into 2 bowls. In 1 bowl add potato wedges of 1 big potato and mix well with the marination now heat oil in a pan and fry all the fish pcs till done. Once the fishes are done strain the oil and remove all the left overs. Put the left over marination and cook well till dry. Serve it with fish. After that in the same pan fry the potatoes which we have marinated. Serve fish fry with spicy potato wedges and some fried masala.


  • Mutton minced ½ kg
  • Onions finely chopped 4
  • Green chilies , coriander paste 4tbsp
  • Green peas ½ cup
  • Ginger and garlic paste 2 tbsp
  • Coriander powder 2 tbsp
  • All spice ½ tbsp
  • Turmeric powder ½ tbsp
  • Salt to taste
  • Sugar ½ tbsp
  • Whole cumin ½ tsp
  • Bay leaves 2
  • Cloves 4-5
  • Whole black pepper 6-7
  • Black cardamom 1
  • Cinnamon sticks 2
  • Dried fenugreek 1 tbsp
  • potato cut into cubes 1
  • Juice of 1 lemon
  • Oil as required



In a pan heat oil and add all the whole garam masalas, allow it to splutter, then add onions and fry till golden brown, add ginger garlic paste and fry for a minute on high flame, add kheema and salt, mix well, add sugar and all other powder ingredients, fry for 2 minutes, add the coriander chili paste, mix well and cook on high flame for a minute. Now cover and cook on slow flame for 10 minutes. After 10 minutes add potatoes and green peas. Cover and cook till they are tender. Add water if required add kasuri methi and lemon juice. Cover and cook for 5 minutes. Lastly add some chopped coriander leaves and chopped mint leaves. Mix and serve hot.


  • Carrots 2
  • Capsicum 2
  • Onion seeds ½ tbsp
  • Mustards crushed 2 tbsp
  • Asafoetida ¼ tsp
  • red chili powder ½ tsp
  • fenugreek powder ¼ tsp
  • Salt as per taste
  • Oil 3-4 tbsp


Mix all these ingredients nicely and keep aside. In a pan take 3 to 4 tbsp oil. Heat it nicely and pour on the achaar, mix well, cover and microwave for 30 seconds, pickle is ready to serve. You can store it in an air tight container for 2 to 3 days in refrigerator.

Fish Fry with Spicy Potato Wedges Recipe in Urdu and English

At Masala TV you can check complete Fish Fry with Spicy Potato Wedges Recipe in Urdu and English. This is one of the best recipes by chef Shireen Anwar at Masala TV show Masala Mornings. Check out the other best recipes of chefs Shireen Anwar.

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