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)
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
A tangy, spicy South Indian soup where tender fish pieces are simmered in a tamarind and tomato broth. This aromatic dish, known as Meen Rasam, is a flavorful twist on the classic rasam and pairs perfectly with steamed rice.
Crispy, perfectly spiced Anjal Tawa Fry with aromatic ghee rice & tangy, gut-friendly fish rasam – pure bliss!
This udupi dish is perfect for lunch. With 1072.1 calories and 57.63g 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.
Servings
4
Serving size: 1.5 cups
513cal
8gprotein
83gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
250 g Seer Fish (Cut into 1-inch boneless pieces. Tilapia or pomfret also work well.)
20 g Tamarind (A small lemon-sized ball)
1 cup Warm Water (For soaking tamarind)
2 medium Tomato (Finely chopped)
8 cloves Garlic
1 tsp Black Peppercorns
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
2 tsp Rasam Powder (Use a good quality, store-bought or homemade rasam powder.)
1.5 tsp Salt (Adjust to taste)
3 cups Water (For the rasam base)
2 tbsp Sesame Oil (Also known as gingelly oil)
1 tsp Mustard Seeds
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chilli (Broken in half)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Tamarind and Spice Paste
Soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract the juice. Strain the liquid and discard the solids. Set the tamarind extract aside.
In a mortar and pestle or a small grinder, crush the garlic cloves, black peppercorns, and cumin seeds into a coarse paste. Do not make it too fine.
2
Simmer the Rasam Base
In a medium-sized pot or clay pot (manchatti), combine the tamarind extract, 3 cups of water, chopped tomatoes, turmeric powder, rasam powder, salt, and the ground spice paste.
Bring the mixture to a rolling boil over medium heat.
Reduce the heat to low and let it simmer for 10-12 minutes, allowing the flavors to meld and the raw smell of tamarind and spices to dissipate. The tomatoes should be soft and mushy.
3
Cook the Fish
Gently slide the fish pieces into the simmering rasam. Ensure they are submerged.
Cook on a low simmer for 5-7 minutes, or just until the fish turns opaque and is cooked through. Avoid vigorous boiling or excessive stirring to prevent the fish from breaking apart.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
4
Prepare the Tempering (Tadka)
While the fish cooks, heat the sesame oil in a small tadka pan over medium-high heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
Add the fenugreek seeds, broken dried red chilies, and curry leaves. Sauté for 30-40 seconds until the chilies darken slightly and the curry leaves turn crisp and aromatic.
5
Combine and Garnish
Carefully pour the hot tempering over the fish rasam. You will hear a satisfying sizzle.
Garnish with freshly chopped coriander leaves.
Cover the pot with a lid and let the rasam rest for at least 10 minutes before serving. This allows the tempering flavors to infuse into the soup.
