Description
Ready to revolutionize your perfectly selected anjal fish into a mouth-watering delicacy? Let’s head over to this authentic Mangalorean-style recipe that coastal kitchens have perfected for generations.
This spicy, aromatic anjal fish fry showcases a perfect blend of Bedgi chilies and aromatic spices. The recipe creates a crispy exterior while the fish’s natural juiciness stays intact. Traditional coastal flavors blend with simple cooking techniques that you can easily master at home.
Ingredients
- 250g Anjal/Seer fish steaks.
- 8–10 Bedgi chilies (soaked in hot water for 20 minutes).
- 8–10 garlic cloves.
- ½ inch ginger.
- 7–8 curry leaves.
- ½ teaspoon turmeric.
- 1 tablespoon cumin (jeera).
- 2 tablespoons coriander seeds.
- 8–10 black peppercorns.
- 4–5 cloves.
- Small cinnamon stick.
- 2 tablespoons lemon juice.
- Salt to taste.
- 2–3 tablespoons oil for frying.
Instructions
- Your masala paste comes together by blending the soaked chilies, ginger, garlic, curry leaves, and all spices into a smooth, thick consistency.
- The fish steaks need a good clean and pat them dry with a paper towel.
- The prepared masala paste should coat both sides of the fish steaks evenly.
- The fish needs 15-20 minutes to marinate.
- A non-stick pan needs medium heat with oil.
- The marinated fish steaks should go carefully into the hot oil.
- Each side needs 3-4 minutes to cook until golden brown.
Notes
A good quality non-stick pan prevents the fish from sticking.
The delicate fish shouldn’t marinate longer than specified.
Your masala should stay thick and not too watery.
The leftover fish fry stays good in the refrigerator for 2-3 days.
A quick microwave reheat works well before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Fried