Crispy, golden-fried King Mackerel steaks coated in a spicy marinade and crunchy semolina. A beloved coastal Karnataka classic that's incredibly easy to make and perfect as an appetizer or main course.
Prep15 min
Cook15 min
Servings4
Serving size: 1 steak
330cal
37gprotein
29gcarbs
7g
Ingredients
600 g King Mackerel Steaks (About 4 steaks, 1-inch thick. Also known as Anjal or Surmai.)
2 tbsp Red Chilli Powder (Byadgi or Kashmiri variety recommended for vibrant color and moderate heat.)
0.5 tsp Turmeric Powder
1 tbsp Ginger Garlic Paste (Freshly made is best.)
2 tbsp Lemon Juice (Freshly squeezed.)
1 tsp Salt (Adjust to taste.)
0.75 cup Fine Rava (Also known as fine semolina or chiroti rava.)
2 tbsp Rice Flour (Adds extra crispiness to the coating.)
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple, quick South Indian stir-fry made with shredded cabbage, a classic tempering of lentils and spices, and finished with fresh coconut. It's a perfect everyday side dish for rice and sambar.
About Anjal Rava Fry, Vegetable Sambar, Steamed Basmati Rice and Cabbage Palya
Crispy, protein-packed Anjal Rava Fry with gut-friendly sambar & fluffy rice. A truly satisfying meal!
This udupi dish is perfect for lunch. With 1042.27 calories and 58.00000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 cup
Coconut Oil
(For shallow frying. You can use any neutral vegetable oil.)
Instructions
1
Prepare the Marinade
In a small bowl, combine the red chilli powder, turmeric powder, ginger-garlic paste, lemon juice, and salt.
Mix thoroughly to form a thick, smooth paste. If the paste is too dry, add a teaspoon of water to achieve a spreadable consistency.
2
Marinate the Fish
Rinse the king mackerel steaks under cold water and pat them completely dry with paper towels. This is a crucial step for a crispy finish.
Generously apply the prepared spice paste onto all sides of each fish steak, ensuring an even coating.
Let the fish marinate for at least 20-30 minutes at room temperature. For deeper flavor, you can marinate it in the refrigerator for up to 2 hours.
3
Coat the Fish
On a wide plate or tray, mix the fine rava and rice flour together.
Take one marinated fish steak at a time and place it in the rava mixture.
Press down gently but firmly to coat both sides and the edges completely. Shake off any excess coating.
4
Shallow Fry the Steaks
Heat the coconut oil in a wide, heavy-bottomed pan or tawa over medium-high heat. The oil should be hot enough to sizzle when a pinch of rava is added, but not smoking.
Carefully place the coated fish steaks in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for 4-6 minutes on the first side, or until the bottom is golden brown and crisp.
Gently flip the steaks using a spatula and fry for another 4-6 minutes on the other side until cooked through and crispy. The fish should be opaque and flake easily.
5
Serve
Once cooked, transfer the fried fish to a wire rack to drain excess oil and maintain crispiness.
Serve immediately while hot, garnished with onion rings and lemon wedges on the side.
4
Serving size: 1 cup
307cal
13gprotein
47gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
2
Add the urad dal and chana dal to the pan. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.
3
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
4
Add the finely chopped onion and slit green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.
5
Add the shredded cabbage, turmeric powder, and salt. Mix everything thoroughly so the cabbage is well-coated with the tempering and spices.
6
Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring every few minutes. The cabbage will cook in its own moisture; do not add any water.
7
Once the cabbage is tender but still has a slight crunch, turn off the heat. Avoid overcooking to prevent it from becoming mushy.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
Serve hot with steamed rice, idli, dosa, or vada.
Stir in the freshly grated coconut, chopped coriander leaves, and optional lemon juice. Give it a final mix and serve hot.