A fiery and tangy Mangalorean-style fish fry featuring fresh sardines coated in a vibrant red masala paste. Shallow-fried in coconut oil until perfectly crisp on the outside and tender inside, it's a coastal classic.
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving
369cal
33gprotein
15gcarbs
19g
Ingredients
500 g Sardines (Also known as Boothai; about 12-15 medium-sized, cleaned and descaled)
8 pieces Byadgi Red Chilies (For authentic color and mild heat. Can substitute with Kashmiri chilies.)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.5 tsp Black Peppercorns
4 cloves Garlic
1 inch Ginger
0.5 tsp Turmeric Powder
1 tsp Tamarind Pulp (Use thick, concentrated pulp for best results.)
Tangy & crispy Boothai Masala Fry, a protein-packed snack that's big on flavor!
This udupi dish is perfect for snack. With 369.12 calories and 33.07g of protein per serving, it's a weight-loss-friendly, low-calorie option for your meal plan.
fat
Salt
(or to taste)
3 tbsp Water (as needed for grinding the masala)
2 tbsp Rice Flour (for a crispy coating)
2 tbsp Semolina (Fine variety, also known as Rava, for extra crunch)
0.25 cup Coconut Oil (for shallow frying)
10 leaves Curry Leaves (for aroma)
1 piece Lemon (cut into wedges, for serving)
1 piece Onion (sliced into rings, for serving)
Instructions
1
Prepare the Fish
Clean, descale, and gut the sardines. Make 2-3 shallow diagonal slits on both sides of each fish.
Wash the fish thoroughly under running water and pat them completely dry with paper towels. This step is crucial for a crispy result.
2
Roast the Spices
In a small pan over low heat, dry roast the Byadgi red chilies, coriander seeds, cumin seeds, and black peppercorns for 2-3 minutes until they release a fragrant aroma.
Remove from heat immediately to prevent burning and allow the spices to cool down completely.
3
Grind the Masala Paste
Transfer the cooled roasted spices to a grinder jar. Add the garlic cloves, ginger, turmeric powder, tamarind pulp, and salt.
Add 2-3 tablespoons of water and grind to a thick, smooth paste. The paste should be thick enough to coat the fish without dripping off.
4
Marinate the Fish
In a large bowl, add the prepared sardines and the ground masala paste.
Gently rub the masala over each fish, ensuring it gets into the slits and cavities for maximum flavor.
Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours for a deeper flavor.
5
Coat the Fish for Frying
On a flat plate or tray, mix the rice flour and semolina (rava) together.
Take each marinated fish and lightly dredge it in the flour mixture, ensuring a thin, even coating on all sides. Gently shake off any excess.
6
Shallow Fry the Sardines
Heat the coconut oil in a wide, heavy-bottomed pan or tawa over medium-high heat. The oil should be shimmering but not smoking.
Gently place the coated fish in a single layer, being careful not to overcrowd the pan. Fry in batches if necessary.
Add the curry leaves to the hot oil alongside the fish for a burst of aroma.
Fry for 4-5 minutes on the first side until golden brown and crisp.
Carefully flip the fish and fry for another 3-4 minutes on the other side until cooked through and equally crisp.
7
Serve
Remove the fried fish onto a wire rack or a plate lined with paper towels to drain any excess oil.
Serve the Boothai Masala Fry immediately while it's hot and crispy, garnished with fresh onion rings and lemon wedges on the side.
