Anjal Pepper Fry

Name: Anjal Pepper Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 600 g anjal fish (cleaned, cut into 4 thick steaks); 2 tbsp black peppercorns (whole, crushed coarsely); 1 tsp turmeric powder; 2 tbsp lemon juice; 0.5 tsp salt (for marination and cooking); 3 tbsp coconut oil; 2 tbsp ginger-garlic paste; 15 pcs curry leaves (fresh); 1 pcs onion (large, finely sliced); 3 pcs green chili (slit lengthwise); 1 inch tamarind (soaked in 2 tbsp warm water, pulp extracted); 2 tbsp water (for tamarind extraction); 1 tbsp rice flour; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(32)

TASTE SCORE

9/10

Succulent seer fish steaks coated in a fiery black pepper masala and pan-fried to perfection. This Mangalorean delicacy is aromatic with curry leaves and crackling mustard seeds, delivering a bold, spicy kick balanced by a tangy hint of tamarind.

PREP

20m

COOK

15m

SERVES

1 PIECE

317 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Marinate the fish steaks.
1.In a mixing bowl, combine turmeric powder, 2 crushed garlic cloves worth of paste, 1 tsp crushed black pepper, 1 tbsp lemon juice, and 0.25 tsp salt.
2.Coat the fish steaks well with this mixture and set aside for 15 minutes.
TIPMarination helps the delicate fish firm up and absorb the spices deeply.
prep · ~5 min
Prepare the pepper masala base.
1.Soak the tamarind in 2 tbsp warm water. After 5 minutes, squeeze out the pulp and discard the fibers.
2.Crush the remaining black peppercorns coarsely using a mortar and pestle. You want big visible flakes, not a fine powder.
fry · ~7 min
Pan-fry the marinated fish.
1.Heat 2 tbsp coconut oil in a heavy-bottomed tawa over medium heat.
2.Place the marinated fish steaks gently in the pan.
3.Cook for 2-3 minutes on each side until golden and just cooked through. Do not crowd the pan.
4.Remove the fish and keep warm on a plate.
saute · ~8 min
Build the aromatic pepper masala.
1.In the same pan, add the remaining 1 tbsp coconut oil.
2.Add the ginger-garlic paste and sauté on medium-low heat for 1 minute until the raw smell fades.
3.Add the sliced onions, slit green chilies, and fresh curry leaves. Sauté for 5-7 minutes until the onions turn deep golden brown.
TIPTake your time with the onions. The deep caramelization is what builds the signature flavor of this dish.
saute · ~2 min
Add the pepper and tamarind.
1.Lower the heat. Add the coarsely crushed black pepper and rice flour. Stir continuously for 30 seconds to toast them lightly.
2.Pour in the tamarind pulp and remaining 0.25 tsp salt. Stir well and cook for 1 minute until the masala thickens into a coarse, moist crumble.
TIPKeep the heat low when adding pepper to prevent it from burning and turning bitter.
mix · ~3 min
Gently coat the fish in the masala.
1.Carefully return the fried fish steaks to the pan.
2.Spoon the pepper masala over the fish, ensuring every piece is generously coated.
3.Cover and cook on very low heat for 2-3 minutes to let the flavors meld.
4.Squeeze the remaining 1 tbsp lemon juice over the top.
garnish · ~2 min
Rest and serve.
1.Turn off the heat and let the fish rest in the pan for 2 minutes.
2.Transfer to a serving plate and garnish with fresh chopped coriander leaves.
TIPA short resting time allows the fish to absorb the masala flavors fully.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed tawa to ensure even heat and prevent sticking.
2
Do not crowd the pan when frying; cook the steaks in batches if needed.
3
Crush peppercorns coarsely using a mortar and pestle for visible flakes, not powder.
4
Toast the rice flour briefly with the pepper to remove raw taste and thicken the masala.
5
Keep the heat low after adding pepper to avoid bitterness from burnt spices.
6
Let the fish rest for 2 minutes after cooking for the masala to fully absorb.

RECIPE VARIATIONS

Adapt it for your goals.

milder version

Milder version

Reduce the black pepper to 1 tbsp and add a teaspoon of Kashmiri chili powder for color without heat — ideal for those who prefer a gentle spice level.

air fryer adaptation

Air-fryer adaptation

Skip pan-frying the fish; instead, air-fry the marinated steaks at 180°C for 10-12 minutes, then coat with the masala — a lower-oil option that keeps the fish crispy.

dried fish twist

Dried-fish twist

Swap seer fish with dried, salted mackerel (bangude). Soak the dried fish for 30 minutes before marinating — adds an intense, coastal umami flavor popular in Mangalorean households.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Omega-3 Fatty Acids

Seer fish is naturally high in healthy omega-3s, which support heart and brain health. The small amount of coconut oil adds medium-chain triglycerides for quick energy.

✓

Anti-Inflammatory Spices

Black pepper and turmeric both contain compounds (piperine and curcumin) that help reduce inflammation, and the pepper actually boosts turmeric absorption.

✓