Crispy, pan-fried ladyfish coated in a fiery, tangy Mangalorean masala. This coastal Karnataka specialty features a vibrant red spice paste made from Byadgi chilies and a crunchy semolina crust, perfect as a starter or with rice and dal.
Prep15 min
Cook15 min
Soak30 min
Servings4
Serving size: 1 serving
496cal
62gprotein
31gcarbs
Ingredients
8 pieces Kane Fish (Medium-sized, cleaned, and slit)
8 pieces Byadgi Red Chilies (For color and mild heat, stems removed)
4 pieces Guntur Red Chilies (For heat, stems removed)
Crispy, perfectly spiced Kane Masala Fry - a protein-packed snack that's soul-satisfying!
This udupi dish is perfect for snack. With 495.99 calories and 62.15g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
1 tbsp
Tamarind Paste
(Or a lime-sized ball of tamarind soaked in warm water)
1 tsp Salt (For the masala paste)
0.5 cup Fine Rava (Also known as fine semolina)
2 tbsp Rice Flour (For extra crispiness)
0.5 cup Coconut Oil (For shallow frying)
3 tbsp Water (As needed for grinding the masala)
1 piece Lemon Wedges (For serving)
0.5 cup Onion Rings (For serving)
Instructions
1
Prepare the Masala Paste
In a small pan, dry roast the Byadgi and Guntur red chilies, coriander seeds, cumin seeds, and black peppercorns on low heat for 2-3 minutes until they become fragrant. Be careful not to burn them.
Allow the roasted spices to cool down completely.
Transfer the cooled spices to a grinder jar. Add the ginger, garlic cloves, turmeric powder, tamarind paste, and 1 tsp of salt.
Add 2-3 tablespoons of water and grind to a smooth, thick paste. The paste should be thick enough to coat the fish; add more water only 1 teaspoon at a time if necessary.
2
Marinate the Fish
Rinse the cleaned fish and pat them completely dry with paper towels. This is crucial for the masala to adhere properly.
Generously coat each piece of fish with the prepared masala paste, ensuring you rub it into the slits and cavities.
Let the fish marinate for a minimum of 30 minutes at room temperature, or for up to 2 hours in the refrigerator for deeper flavor.
3
Coat the Fish
In a shallow plate or tray, combine the fine rava, rice flour, and 1/4 tsp of salt. Mix well.
Take each marinated fish piece and dredge it in the rava mixture, pressing gently to ensure it's evenly coated on all sides. Shake off any excess.
4
Shallow Fry the Fish
Heat the coconut oil in a wide, heavy-bottomed pan or tawa over medium heat. The oil should be hot but not smoking.
Gently place the coated fish pieces in the pan in a single layer. Do not overcrowd the pan; fry in batches if necessary.
Fry for 4-5 minutes on the first side, until the coating is golden brown and crisp.
Carefully flip the fish using a spatula and fry for another 4-5 minutes on the other side until it is cooked through and crispy. The fish is cooked when it flakes easily with a fork.
5
Serve Hot
Remove the fried fish from the pan and place it on a wire rack to drain any excess oil and maintain crispiness.
Serve immediately with fresh onion rings and lemon wedges on the side.
