Masala Whole Tilapia

One of my childhood favorites is Ammi’s pan-fried fish smothered in Indian spices. Spicy, tangy and perfectly crispy fish that goes so well with Roti(Indian flat bread), Chawal(Rice), or Kadhi Khichdi 😋.

This recipe is cooked using Chili Garlic Chutney.


  • 2 whole Tilapia, cleaned and guys removed (I got 4 cleaned whole tilapia from @costco )
  • 2 to 3 tbsp ginger-garlic paste
  • 2 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 tsp turmeric
  • 1 tsp Chili Garlic Chutney
  • 1/2 tsp Kashmiri Chili
  • 1/4 cup lemon juice
  • 1/4 cup oil
  • Salt to taste


  1. Combine all the spices, ginger-garlic paste, lemon juice, and oil in a small bowl.
  2. Rub the spice mix evenly on both fish and inside the guts. Cover and refrigerate for at least 2 hours or preferably overnight before cooking for the best taste.
  3. Grease a cast iron pan or a baking pan with some oil. Place the marinated fish. Bake at 425 F for 20 to 25 minutes then broil for 4 minutes.
  4. Serve it hot with a generous squeeze of lemon juice on top with Chili Garlic & green chutney, and Rice.


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