Mangalorean Fish Fry
Whole fish marinated in Mangalore red masala paste and shallow-fried. Crispy skin, juicy flesh — coastal Karnataka classic.
Ingredients
Coating
- sooji — 50 g (whole)
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- fish — 250 g (chopped)
Marinade
- Turmeric Powder — 0.5 tsp (ground)
- Byadagi Chilli Powder — 1 tbsp (ground)
- Garlic — 1 tsp (ground)
- Tamarind Paste — 1 tsp (ground)
- Ginger — 1 tsp (ground)
Tempering
- Curry Leaves — 8 piece (ground)
- Coconut Oil — 2 tbsp (whole)
Method
- Wash the fish pieces well and pat them dry with a kitchen towel.
- In a bowl, mix the Byadagi chilli powder, turmeric powder, crushed garlic, crushed ginger, tamarind paste and salt into a thick masala paste.
- Rub this masala paste all over the fish pieces, coating them evenly, and let them marinate for 15 to 20 minutes.
- Spread the semolina/rava on a plate and press each marinated fish piece into it so it gets a light, even coating on both sides.
- Heat the coconut oil in a heavy tawa or frying pan on medium flame, then drop in a few curry leaves so they crackle and release their aroma.
- Place the coated fish pieces in the hot oil and fry for 3 to 4 minutes on each side until the rava coating turns golden and crisp.
- Remove the fish onto a plate lined with paper to soak extra oil.
- Garnish with fresh coriander leaves and serve hot with a wedge of lemon.
Common questions
- What is ಮಂಗಲೌರ ಫಿಶ ಫ್ರಾಈ in English?
- ಮಂಗಲೌರ ಫಿಶ ಫ್ರಾಈ is written Mangalorean Fish Fry in English.
- How many calories in one plate of Mangalorean Fish Fry?
- 190 kcal per plate.
- How much cooking time?
- 30 min — 20 min prep, 10 min cooking.