Anjal Masala Fry
Crispy, pan-fried King Mackerel steaks coated in a fiery, tangy Mangalorean spice paste. This coastal Karnataka classic is a seafood lover's dream, ready in under 30 minutes and perfect with rice and dal.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Masala Paste
- b.In a small bowl, combine the Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, ginger-garlic paste, tamarind paste, and salt.
- c.Add water, 1 tablespoon at a time, and mix thoroughly to form a thick, smooth paste. The consistency should be like a spread, not runny.
- 2
Step 2
- a.Marinate the Fish
- b.Rinse the fish steaks under cold water and pat them completely dry with paper towels. This step is crucial for achieving a crispy crust.
- c.Generously apply the prepared masala paste, ensuring each steak is evenly coated on all sides.
- d.Let the fish marinate for at least 15-20 minutes at room temperature. For deeper flavor, you can marinate it for up to an hour in the refrigerator.
- 3
Step 3
- a.Coat for Frying
- b.Spread the rice flour on a flat plate.
- c.Take each marinated fish steak and gently dredge it in the rice flour, pressing lightly to ensure an even coating. Shake off any excess flour.
- 4
Step 4
- a.Shallow Fry the Steaks
- b.Heat the coconut oil in a wide, heavy-bottomed pan or a tawa over medium-high heat. The oil should be hot but not smoking.
- c.If using, add the curry leaves to the hot oil for a burst of aroma.
- d.Carefully place the coated fish steaks in the pan, ensuring not to overcrowd it. Fry in batches if necessary.
- e.Fry for 4-5 minutes on the first side, undisturbed, until a golden-brown, crisp crust forms.
- f.Gently flip the steaks and fry for another 4-5 minutes on the other side until cooked through. The fish should be opaque and flake easily with a fork.
- 5
Step 5
- a.Serve Hot
- b.Once cooked, remove the fish from the pan and place on a wire rack to drain excess oil, which helps maintain crispiness.
- c.Serve immediately, garnished with fresh onion rings and lemon wedges on the side. It pairs wonderfully with steamed rice and a simple dal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra crispy coating, mix 1 tablespoon of fine semolina (rava) with the rice flour.
- 2Ensure the oil is sufficiently hot before placing the fish in the pan. This sears the outside instantly, creating a crisp crust and preventing the fish from absorbing too much oil.
- 3Use a non-stick or well-seasoned cast-iron pan to prevent the masala coating from sticking.
- 4Avoid flipping the fish more than once. Constant flipping can cause the delicate masala crust to break.
- 5The masala paste can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Spice Level
For a spicier version, add 1/2 teaspoon of black pepper powder or a pinch of garam masala to the spice paste.
CoatingCoating
For a different texture, use only fine semolina (rava) instead of rice flour for a crunchier coating.
AcidAcid
If tamarind paste is unavailable, you can substitute it with 1 tablespoon of lemon juice or 1 teaspoon of amchur (dry mango powder).
FishFish
This masala works well with other firm-fleshed fish like pomfret (paplet), seer fish (surmai), or even prawns.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
King Mackerel is an oily fish packed with Omega-3s, which are essential for brain health, reducing inflammation, and supporting cardiovascular health.
Excellent Source of Lean Protein
Fish provides high-quality, easily digestible protein that is crucial for building and repairing tissues, muscle development, and maintaining a healthy metabolism.
Boosts Immunity
Spices like turmeric (with its active compound curcumin) and ginger have potent anti-inflammatory and antioxidant properties that can help strengthen the immune system.
Frequently asked questions
A typical serving of one fish steak (around 150g) contains approximately 280-320 calories, primarily from the fish and the oil absorbed during frying.