Crispy, spicy pan-fried King Mackerel steaks coated in semolina. This Mangalorean classic is a seafood lover's delight, with a fiery red masala marinade that perfectly complements the flaky fish. Ready in under an hour!
Prep45 min
Cook15 min
Servings4
Serving size: 1 piece
379cal
35gprotein
25gcarbs
15g
Ingredients
600 g Anjal Fish Steaks (Also known as King Mackerel, about 4 one-inch thick steaks)
2 tsp Kashmiri Red Chili Powder (Provides vibrant color and mild heat)
A tangy and spicy South Indian fish curry made with coconut milk, tamarind, and aromatic spices. Tender fish pieces simmered in a fragrant gravy, this dish is a coastal classic that pairs perfectly with steamed rice.
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.
About Anjal Tawa Fry, Fish Curry and Steamed Basmati Rice
Crispy Anjal Tawa Fry and tangy fish curry with rice – an aromatic, protein-packed delight!
This mangalorean dish is perfect for lunch. With 1067.89 calories and 67.99000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp
Rice Flour
(Helps bind the marinade)
1 tsp Salt (Or to taste)
0.5 cup Rava (Fine semolina, for coating)
0.5 cup Coconut Oil (For shallow frying)
2 tbsp Water (As needed to make a paste)
1 serving Lemon Wedges (For garnish)
1 serving Onion Rings (For garnish)
Instructions
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
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
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
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
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.
4
Serving size: 1 cup
426cal
28gprotein
15gcarbs
30gfat
Ingredients
500 g Kingfish (Cut into 1-inch thick steaks)
1 pcs Onion (Medium, finely chopped)
1 pcs Tomato (Medium, finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chilli (Slit lengthwise)
15 g Tamarind (Lemon-sized ball)
1 cup Warm Water (For soaking tamarind)
1 cup Thick Coconut Milk (First press)
1 cup Thin Coconut Milk (Second press, or use 1 cup water)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (Adjust to taste)
2 tsp Coriander Powder
0.25 tsp Fenugreek Seeds
0.5 tsp Mustard Seeds
10 pcs Curry Leaves (Divided)
3 tbsp Coconut Oil
1.25 tsp Salt (To taste)
Instructions
1
Marinate Fish & Prepare Tamarind
Clean the fish pieces and pat them dry. In a bowl, combine the fish with 1/4 tsp of the turmeric powder, 1/2 tsp of the red chili powder, and 1/2 tsp of the salt. Mix gently to coat and set aside to marinate for 15 minutes.
While the fish marinates, soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract its flavor, then strain the liquid through a fine-mesh sieve, discarding the solids. Set the tamarind extract aside.
2
Prepare the Curry Base (Tadka)
Heat coconut oil in a wide, heavy-bottomed pan or a traditional earthen pot (manchatti) over medium heat.
Once the oil is hot, add the mustard seeds. When they begin to splutter, add the fenugreek seeds and sauté for 10-15 seconds until fragrant, being careful not to burn them.
Add the chopped onion, slit green chilies, and a sprig of curry leaves. Sauté for 4-5 minutes until the onions become soft and translucent.
Stir in the ginger-garlic paste and cook for about 1 minute until its raw aroma disappears.
3
Cook the Masala and Gravy
Add the chopped tomatoes and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until the tomatoes break down and become soft and mushy.
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.
Reduce the heat to low. Add the remaining turmeric powder, red chili powder, and coriander powder. Stir continuously for 1 minute until the spices are aromatic and release their oil.
Pour in the prepared tamarind extract and the thin coconut milk. Add the remaining salt, stir well, and bring the gravy to a gentle simmer. Let it cook for 5-7 minutes for the flavors to meld.
4
Cook the Fish
Gently slide the marinated fish pieces into the simmering gravy one by one, ensuring they are mostly submerged.
Cover the pan and cook on a medium-low heat for 8-10 minutes. Do not stir with a spoon, as this can break the delicate fish. Instead, gently swirl the pan occasionally to prevent sticking.
The fish is cooked when it turns opaque and flakes easily.
5
Finish and Rest the Curry
Once the fish is cooked, reduce the heat to the lowest setting. Pour in the thick coconut milk and add the remaining curry leaves. Gently swirl the pan to combine.
Warm the curry for 1-2 minutes. It is crucial not to let it boil after adding the thick coconut milk, as this can cause it to curdle.
Turn off the heat, cover the pan, and let the curry rest for at least 20-30 minutes before serving. This allows the flavors to deepen and mature.
