How to make Chilli Sabudana Fish -

Fish fillets wrapped in spicy flour mixture, rolled in sago and shallow-fried

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Basa fish fillets, Sago (sabudana) (साबुदाना)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Chilli Sabudana Fish checkout Chilli Basil Fish, Crispy Chilli Fish, Herb Crusted Basa, Air Fried Lemon Fish . You can also find more Snacks and Starters recipes like Hmm Chicken Nachos Pumpkin Pancake Lettuce Bolognaise-Cook Smart

Chilli Sabudana Fish

Chilli Sabudana Fish Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 3.30-4 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Chilli Sabudana Fish Recipe

  • Basa fish fillets 2

  • Sago (sabudana) soaked 1 cup

  • Curry leaves 25-30

  • Refined flour (maida) 1 cup

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Ginger-garlic paste 1 tablespoon

  • Lemon juice 1 tablespoon

  • Egg 1

  • Olive oil 1/2 cup

  • Breadcrumbs 1/2 cup


Step 1

Chop curry leaves finely and put into a bowl. Add refined flour, ½ tsp red chilli powder, salt, ginger-garlic paste, juice of 1 lemon, egg and a little water and mix everything to make a thick paste. Coat fish fillets with this mixture.

Step 2

Heat olive oil in a non-stick pan.

Step 3

Put breadcrumbs in a bowl. Mix ½ tsp red chilli powder with sago and add to breadcrumbs and mix again. Add a little salt and mix well.

Step 4

Roll the marinated fish fillets in sago mixture so that they coat the fish thickly. Press lightly and put in the pan and shallow fry on medium heat.

Step 5

When the underside turns golden, turn it over and cook till the other side is equally golden.

Step 6

Halve diagonally, arrange on a serving plate, garnish with a spring onion flower and a fresh mint sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.