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

Scale

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.

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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.