Fish Masala Fry | Mangalorean Spicy Fish Fry Recipe

This crispy and spicy fish masala fry is a classic Mangalorean dish. This spicy fish fry recipe also known as Anjal Masala Fry is made with fish fillets coated with a spicy masala and is fried on Tawa or Pan. Perfect as a side dish with dal and rice. Learn how to make this popular South Indian restaurant dish at home with stepwise photos and a video.

Last week, I enjoyed this delicious fish masala fry at my aunty's place. The spiciness of masala is perfectly balanced with the tanginess from tamarind, and the sweetness from onions. Packed with flavor and easy to make, this recipe is unbelievably delicious. You should give it a try.

Similar Indian fish fry recipes that you might like are our Pan Fried Mackerel, Andhra Fish Fry, and Kingfish Fry. My family loves fish fry, and I make it once or twice a week.

Ingredients Notes

This spicy fish fry recipe is easy to make using ingredients you probably already have at home. You can also adapt these ingredients to create a delicious fish curry. Feel free to adjust the flavors to suit your taste. I've included some substitution ideas for your convenience.

• Fish - This recipe is made with King fish (Anjal or Surmai). You can make it with any big size fish that has dense, meaty flesh.
• Marinade - This recipe uses a simple marinade made with turmeric powder, salt, and lemon juice. You can substitute lemon juice with vinegar.
• Whole spices - For the masala, I have used coriander seeds, black peppercorns, mustard seeds, fenugreek seeds, carom seeds, and cumin. If you do not like to add carom seeds or mustard seeds, skip them. They are added to traditional Manglorean fish masala fry recipe, in a small quantity. It adds a nice aroma to the dish.
• Red chilies - I have used dried byadagi red chilies. They give bright red color to the dish and are less spicy. You can substitute it with Kashmiri red chilies.
• Tamarind - It gives a tangy kick to the dish. You can substitute it with lemon juice.
• Onion - I have used red onions. The addition of onion adds a sweet touch to the dish. Do not skip them.
• Curry leaves - It add that traditional South Indian flavor to the dish. If not available, skip it.
• Oil - Traditionally coconut oil is used. I have used sunflower oil to make the recipe. You can use any cooking oil that does not have a strong aroma.

For a detailed list of ingredients and their measurements, check out the recipe card below. Here's how to make this recipe.

How to make Fish Masala Fry

For fish fry marinade

Marinate the fish with salt, turmeric, and lemon juice. Set this aside.

For the masala

• Soak Byadagi dried red chilies in hot water for 10 minutes.
• Heat a pan over medium heat. Roast coriander seeds, cumin, black peppercorns, mustard seeds, fenugreek seeds, and carom seeds until aromatic. Set this aside on a plate to cool down.
• In a mixer/grinder jar, add the red chilies, all the roasted ingredients, onion, garlic, ginger, turmeric powder, curry leaves and tamarind.
• Add little water and grind it to thick paste. Transfer the masala to a bowl.
• Add salt and combine. Be careful while adding salt. We have already added salt to fish while marinating it.
• Apply the prepared tawa masala to the fish on both sides.

For fish masala fry

• Heat 2 tablespoon of oil over medium heat.
• Place the fish on the pan and reduce the heat.
• Fry the fish for 3-4 minutes on each side until it is cooked. Remove it to a plate. The time depends on the cut of the fish. If it is thick then it will require some more time to cook.
• In the same pan, add onion and curry leaves. Sauté until onions over medium heat until golden.
• Reduce the heat and add 5-6 tablespoon of the prepared masala. Cook until the masala starts to leave oil from the sides. Stir it continuously to avoid the masala sticking to the base of the pan.
• Add the fish back to the pan. Apply the masala to the fish and cook it for a minute (on each side).
• Spicy masala fish fry is ready to serve.

Tips to make Best Fish Masala Fry

• Selection of the right type of fish is important. Use any fish that is bigger with dense, meaty flesh. Do not use any soft or delicate fish for this tawa fish fry recipe.
• Select the right type of red chilies. I have used byadagi red chilies. They are less spicy and give a bright red color to this South Indian fish fry. You can use any dried red chilies but add it as per your taste (depending upon the spiciness of the red chilies you are using).
• Deseed the red chilies to reduce the heat or the spiciness from it.
• The addition of tamarind balances the spiciness of the chilies. You can add lemon juice to substitute it.
• In some recipes, onions are skipped and directly the masala is fried. I suggest adding onions, as the sweetness from the onions balances the spiciness of the masala.
• The spiciness of the dish depends on the quantity of masala that you add to the dish. If you like less spicy reduce the quantity of masala.
• You can store the prepared masala paste in an airtight container in the freezer. Stays good for 15 days.
• Always pan-fry the fish on low heat. Also, cook the masala on low heat. If the heat is high, the masala will burn and the fish will remain uncooked.

What can you serve with this spicy fish fry?

This crispy fish fry with spicy masala is a versatile dish that can be enjoyed in various ways. The combination of its spicy, crispy exterior with the soft, flavorful fish pairs perfectly with the comforting flavors of rice and dal or any curry. You can also serve it with Neer dosa, Roti, Parotta, or Appam.

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