Fish Masala Fry, also known as Anjal Masala Fry, is a crispy and spicy Mangalorean tawa fish fry recipe. It is made with fish fillets coated in a tangy, spicy homemade tawa masala and shallow-fried on a tawa or pan until crisp on the outside while staying juicy inside.
This fish masala fry recipe is very easy to make, and the homemade tawa masala tastes better than any South Indian restaurant-style tawa fish fry. I serve it as a side dish with dal and rice. It always makes my Sunday meal special.
Last week, I enjoyed this spicy Anjal masala fry at my aunt's place. The spicy masala is perfectly balanced with tangy tamarind, and the aroma of curry leaves is amazing. You can make it with any firm fish like Mackerel, so do try this easy tawa fish fry recipe.
Unlike other fish fry recipes like Mangalorean rava fish fry or Goan kingfish fry, this recipe is a little different. To make this spicy Mangalorean fish fry recipe, the fish is marinated twice and shallow-fried on a tawa until crisp.
The leftover masala is cooked, then the fish is added back before serving. This gives a smoky, slightly sweet, and spicy flavor. Love Indian fish fry recipes? Try my Mackerel Fry, Andhra Fish Fry, or Kingfish Fry next.
Quick Look: Fish Masala Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: ~415 kcal per serving (based on nutrition panel)
- Key ingredients: Red chilies, coriander seeds, turmeric, ginger, garlic, and tamarind.
- Cook Method: Make fish masala → marinate fish → tawa fry the fish → cook the leftover masala on tawa → add the fried fish back → cook on low heat with the masala
- Spice Level: Hot
- Flavor Profile: Spicy and tangy
- Difficulty: Easy-Medium, great for weekend meals
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Disclaimer: AI summaries may contain errors. Please check the original Fish Masala Fry recipe for accurate steps.
Why you'll love this recipe!
- Authentic Mangalorean flavours: Easy step-by-step recipe with video to make Mangalore restaurant-style Tawa Fish Fry (Anjal Masala Fry) at home.
- Homemade fish masala: This recipe uses a simple masala made with everyday ingredients. It tastes so good with rice and dal that you will want to make this Mangalorean fish fry again.
- Adjust spice to your taste: This is a spicy fish fry, but you can easily reduce or increase the heat as per your taste. I have shared simple tips to make it milder without losing flavour.
Why does this recipe work?
This Fish Masala Fry is tested and perfected to deliver authentic Mangalorean tawa fish fry flavour using simple home ingredients. A perfect balance of spice, tang, and aroma gives it a true restaurant-style taste.
I have updated the recipe to make it quicker and easier to prepare.
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Ingredients Notes
This spicy fish fry recipe is easy to make with simple ingredients you already have at home. You can also use the same ingredients to make a tasty Mackerel (bangda) curry. I have also shared a few easy substitutions for your convenience.
Refer to the recipe card at the end of the post for the full ingredients list, quantities, and a printable version.
- Fish: This Anjal Masala Fry is best made with king fish (Anjal/Surmai). You can also use any firm, thick fish for this Mangalorean fish fry recipe.
- Byadagi red chilies: I use dried Byadagi red chilies, the same ones used in my chicken ghee roast recipe. They give a bright red color and mild heat. You can use Kashmiri or other dry red chilies and adjust the spice as needed.
- Fish marinade: A simple mix of turmeric, salt, and lemon juice. You can replace lemon juice with vinegar or tamarind pulp.
- Homemade fish fry masala: This masala adds authentic aroma and flavor to the fish fry. You can also use this masala for Mackerel Fry. Don't skip any spice.
- Curry leaves: They add that traditional South Indian flavor to the dish. If not available, you can skip it.
- Oil: Coconut oil is used for an authentic Mangalorean taste. You can use any mild cooking oil with a high smoke point if you prefer.
How to make Fish Masala Fry with Step-by-Step Photos
Step 1: Marinate the fish with turmeric, salt, and lemon juice. Set this fish fry marinade aside for 15 minutes.
Step 2: Add byadagi chilies, ginger, garlic, coriander seeds, black peppercorns, turmeric powder, cumin, mustard seeds, fenugreek seeds, carom (ajwain), salt, curry leaves, and tamarind to a mixer jar. Add a little water and grind to a fine paste. Homemade fish masala is ready.
Step 3: Apply some masala to the marinated fish, coating both sides evenly. Keep the remaining masala aside for later.
Step 4: Heat a tawa on medium heat. Add 3 teaspoons of oil and spread it evenly. Place the fish and fry until crisp on both sides.
Step 5: Heat 1 tablespoon oil in the same tawa. Lower the heat. Add the remaining masala and cook on low to medium heat. Stir continuously and cook for 1 minute.
Step 6: Add curry leaves and cook until the masala starts to release oil from the sides. If it starts to burn, add 1-2 teaspoons of water. Tawa masala is ready.
Step 7: Add the fried fish back to the tawa carefully. Spoon the tawa masala over the fish. Cook on low heat for 1 minute.
Step 8: Hold the tawa handle and gently shake it to move the fish. No need to flip. Do this 1-2 times carefully, as the fish can break. Masala fish fry is ready to serve.
Tips to Make the Best Mangalorean Style Fish Masala Fry
- Choose the right fish: Use big, firm fish with thick flesh for this tawa fish fry recipe. Avoid soft or delicate fish, as they may break while frying.
- Adjust spice: Remove seeds or reduce masala for less heat in this recipe. Add more if you like a spicy fish fry.
- Cook on low heat: Always cook the masala and add fried fish to the masala on low heat. High heat can burn the masala.
- Make ahead: You can store the masala paste in the freezer. It stays good for up to 15 days.
Recipe FAQs
Firm, white fish works best as it holds its shape while frying. For Indian style, surmai (king fish), rohu, pomfret, and bangda are great choices. You can also use cod, tilapia, or haddock.
This crispy fish fry with spicy masala tastes best with rice and dal or any fish curry like this Goan fish curry. You can also serve it with Neer dosa, roti, parotta, or appam.
A simple homemade masala with red chilies, ginger, garlic, coriander powder, turmeric powder, and tamarind works best. In Mangalorean recipes, a pinch of mustard seeds and cumin is added.
Cook the fish for 3-5 minutes on each side on medium heat. Cook until it turns crisp outside and soft inside.
Recipe Card
Fish Masala Fry
Video
Equipment
- 1 Tawa/Pan/Griddle
Ingredients
To marinate the fish
- 4 kingfish fillets
- 1 teaspoon turmeric
- Salt to taste
- 2 teaspoon lemon juice
For masala
- 12 dried byadgi chilies
- 5 big garlic cloves
- ½ - inch ginger
- 1 tablespoon coriander seeds
- ½ teaspoon black peppercorns 15 in number
- ½ teaspoon turmeric powder
- ½ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- a pinch of carom seeds (ajwain/owa) (skip, if you don't like the flavor)
- 6 fenugreek seeds (methi)
- Salt to taste
- A sprig of curry leaves
- A small lemon-sized ball of tamarind
For fry
- 3 teaspoon oil or more to pan-fry the fish
- 1 tablespoon oil to fry the masala
- A sprig of curry leaves
Instructions
Marinate the Fish
- Marinate the fish with turmeric, salt, and lemon juice. Set it aside for 15 minutes.4 kingfish fillets, 1 teaspoon turmeric, Salt to taste, 2 teaspoon lemon juice
For the Masala
- Add all the masala ingredients to a mixer jar. Add a little water and grind to a fine thick paste. Homemade fish fry masala is ready.12 dried byadgi chilies, 5 big garlic cloves, ½ - inch ginger, 1 tablespoon coriander seeds, ½ teaspoon black peppercorns, ½ teaspoon turmeric powder, ½ teaspoon cumin seeds, ¼ teaspoon mustard seeds, a pinch of carom seeds (ajwain/owa), Salt to taste, A sprig of curry leaves, A small lemon-sized ball of tamarind, 6 fenugreek seeds (methi)
- Apply a little masala to the marinated fish. Keep the remaining masala aside for later.
- Heat a tawa on medium heat. Add oil and spread it evenly. Place the fish and fry until crisp on both sides.3 teaspoon oil
- Heat oil in the same tawa. Lower the heat. Add the remaining masala and cook on low to medium heat. Stir continuously and cook for 1 minute.1 tablespoon oil
- Add curry leaves and cook until the masala starts to release oil from the sides. If it starts to burn, add 1-2 teaspoons of water.A sprig of curry leaves
For Fish Fry
- Add the fried fish back to the tawa carefully. Spoon the tawa masala over the fish. Cook on low heat for 1 minute.
- Hold the tawa handle and gently shake it to move the fish. No need to flip. Do this 1-2 times carefully, as the fish can break. Tawa masala fish fry is ready to serve.
Notes
- Choose the right fish. Use big, firm fish with thick flesh.
- Avoid soft or delicate fish, as they may break while frying.
- Grind the masala into a thick, fine paste. Don’t make it runny or watery. It should be smooth, not coarse. If it is too thin, it will take longer to cook in oil and won't roast nicely.
- Byadagi chilies give bright color and mild heat. You can use any dry red chilies and adjust the quantity as per the spice level.
- Adjust spice. Remove seeds or reduce masala for less heat. Add more if you like it spicy.
- Cook on low heat. Always cook the masala and add the fried fish in tawa masala on low heat. High heat can burn masala.
- You can store the masala paste in the freezer. It stays good for up to 15 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amaira
Will try out soon !