Crispy, semolina-coated mackerel shallow-fried to perfection. This Mangalorean classic is spicy, tangy, and incredibly delicious, making it the perfect star for any seafood meal.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
443cal
27gprotein
30gcarbs
23g
Ingredients
4 piece Mackerel (medium-sized, cleaned and scored)
1.5 tbsp Kashmiri Red Chilli Powder (for color and mild heat)
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fat
2 tbsp
Rice Flour
(for extra crispiness)
0.5 cup Coconut Oil (for shallow frying)
Instructions
1
Prepare the Masala Paste
In a mixing bowl, combine the Kashmiri red chilli powder, turmeric powder, coriander powder, ginger garlic paste, lemon juice, and salt.
Add water, one tablespoon at a time, mixing thoroughly to form a thick, smooth paste that can be easily applied to the fish.
2
Marinate the Fish
Ensure the cleaned and scored mackerel are patted completely dry with paper towels.
Generously coat each fish with the prepared masala paste, making sure to rub it well into the slits and the cavity.
Set aside to marinate for at least 30 minutes at room temperature, or for up to 1 hour in the refrigerator for deeper flavor infusion.
3
Prepare the Coating
On a wide plate or tray, mix the fine rava (semolina) and rice flour until well combined.
Take one marinated fish at a time and dredge it in the rava mixture, pressing gently to ensure an even, solid coating on all sides.
4
Shallow Fry the Mackerel
Heat the coconut oil in a wide, heavy-bottomed pan or skillet over medium-high heat. The oil is ready when it starts to shimmer.
Carefully place 2-3 coated fish in the hot oil, ensuring not to overcrowd the pan.
Fry for 4-6 minutes on the first side, or until the coating is deep golden brown and crisp.
Gently flip the fish and fry for another 4-6 minutes on the other side until it is cooked through. The fish is done when the flesh flakes easily with a fork.
5
Serve Hot
Once cooked, remove the fried fish from the pan and place on a wire rack to drain any excess oil, which helps maintain crispiness.
Repeat the frying process for the remaining fish.
Serve immediately with fresh onion rings, lemon wedges, and alongside a traditional meal of rice and dal.
Servings4
Serving size: 1 serving
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup Basmati Rice
2.25 cup Water (For cooking)
0.5 tsp Salt (Optional)
Instructions
1
Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.
2
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).
3
Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.
4
Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.
5
After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.
6
Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.