Anjal Tawa Fry

Instructions

1. 1

   Prepare the Fish

   • Rinse the fish steaks under cold running water.
   • Pat them completely dry with paper towels. This step is crucial for ensuring the marinade and coating adhere properly and result in a crispy fry.
2. 2

   Marinate the Fish

   • In a bowl, combine Kashmiri chili powder, red chili powder, turmeric, coriander powder, cumin powder, black pepper, ginger-garlic paste, lemon juice, rice flour, and salt.
   • Add 1-2 tablespoons of water, a little at a time, to form a thick, smooth paste.
   • Generously coat each fish steak with the masala paste, ensuring it covers all sides.
   • Let the fish marinate for at least 30 minutes at room temperature, or up to an hour in the refrigerator.
3. 3

   Coat with Semolina

   • Spread the fine rava (semolina) on a flat plate or tray.
   • Take each marinated fish steak and gently press it into the rava, coating both sides evenly.
   • Lightly shake off any excess rava.
4. 4

   Shallow Fry the Fish

   • Heat the coconut oil in a wide, heavy-bottomed pan or tawa over medium-high heat. The oil should be hot but not smoking.
   • Carefully place the coated fish steaks in the pan, ensuring not to overcrowd it. Fry in batches if necessary.
   • Cook for 4-6 minutes on the first side, until the coating is golden brown and crisp.
5. 5

   Finish Cooking and Serve

   • Gently flip the steaks and cook for another 4-6 minutes on the other side, until the fish is cooked through and flakes easily with a fork.
   • Remove the fish from the pan and place it on a wire rack to drain excess oil and maintain crispiness.
   • Serve hot, garnished with fresh onion rings and lemon wedges.