Fish masala fry is made with fish coated with spicy marinade and fried on a Tawa or pan. This spicy fish fry (also known as Anjal Masala Fry) is from Mangalorean cuisine, easy to make, and a treat for all spice lovers. Serve it as a side dish with dal and rice.
Table of Contents
About this recipe
Fish masala fry is also popularly known as Fish Tawa fry (Anjal Masala Fry). It is popular seafood served at restaurants in Mangalore. I love Rava fried fish and make it once or twice a week.
Last week, I tried this fish masala at my friend’s home. It was spicy but I loved it. The spiciness of fish masala is perfectly balanced with the tanginess of tamarind and sweetness from onions.
To make the recipe, the fish is marinated twice and then fried on a Tawa or pan until crisp. Then, the masala is cooked and served with crispy pan-fried fish.
Why this recipe works?
- This fish fry masala recipe is spicy. However, you can adjust the spice level as per your taste. I have included some tips to reduce the heat of the dish.
- Made with simple ingredients easily available in the kitchen pantry.
- You can easily customize the recipe. I have included substitutions for the ingredients below.
- Gluten-free recipe.
Fish Masala Fry Ingredients
- 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 – Turmeric powder, salt and lemon juice. You can substitute lemon juice with vinegar.
- Whole spices – 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 it. It is added in traditional Manglorean cuisine in a small quantity. It adds a nice aroma to the dish.
- Red chilies – I have used byadagi dried 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. Addition of onion adds a sweet touch to the dish.
- Curry leaves – It adds that traditional South Indian flavor to the dish. If not available, skip it.
- Ginger and garlic -Basics of Indian cuisine.
- Oil – I have used sunflower oil to make the recipe. You can use any cooking oil that does not have a strong aroma.
- Salt
Cooking tips
- Selection of right type of fish is important. Use any fish that is bigger in size with dense, meaty flesh. Do not use any soft or delicate fish for this recipe.
- Select right type of red chilies. I have used byadagi red chilies. They are less spicy and give a bright red color to the dish. 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.
- 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.
How to make Fish Masala Fry
- 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 fry
- Heat 2 tbsp 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 tbsp 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 on fish and cook it for a minute (each side).
- Spicy fish masala fry is ready to serve.
Other Seafood Recipes that you might like
- Mangalorean Rava fish Fry
- Prawn Ghee Roast
- Prawn Curry
- Shrimp Fried Rice
- Prawn rava fry
- Pepper fried prawns
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Mangalore fish tawa fry masala
Fish masala fry
Fish masala fry made with fish coated with spicy marinade and fried on a tawa or pan. It is also known as fish tawa fry or Anjal masala fry . This is a spicy dish from Mangalorean cuisine. Serve it as a side dish with dal and rice.
Servings 5
Calories 415kcal
Equipment
- Tawa/Pan/Griddle
Ingredients
To marinate the fish
- 5 fish fillets
- salt to taste
- 1/4 tsp turmeric powder
- 2 tbsp lemon juice
For masala
- 15 Byadagi red chilies (or use Kashmiri red chilies)
- 1 tbsp coriander seeds
- 1/2 tsp black peppercorns
- a pinch of mustard seeds
- 1/4 tsp fenugreek seeds methi
- a pinch carom seeds ajwain
- 1/2 tsp cumin
- 1 small onion
- 6 garlic cloves
- 1- inch ginger
- 1/4 tsp turmeric powder
- 1 spring curry leaves optional
- a small ball of tamarind remove the seeds
For fry
- 1 onion chopped
- 2 spring curry leaves
Instructions
How to make Fish Masala Fry
- Marinate the fish with salt, turmeric and lemon juice. Set this aside.
- 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 fry
- Heat 2 tbsp of oil in a pan 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 tbsp 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 on the fish and cook it for a minute (each side).
- Spicy fish masala fry is ready to serve.
Video
Notes
- The selection of the right type of fish is important. Use any fish that is bigger in size with thick flesh. You cannot use any soft or delicate fish for this 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 the dish. You can use any red chilies but add it as per your taste (depending upon the spiciness of 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 fried fish.
- 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 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.
Will try out soon !