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Crispy, golden-fried King Mackerel steaks coated in a spicy marinade and crunchy semolina. A beloved coastal Karnataka classic that's incredibly easy to make and perfect as an appetizer or main course.
For 4 servings
Prepare the Marinade
Marinate the Fish
Coat the Fish
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Crispy, golden-fried King Mackerel steaks coated in a spicy marinade and crunchy semolina. A beloved coastal Karnataka classic that's incredibly easy to make and perfect as an appetizer or main course.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 330.48 calories per serving with 37.1g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Shallow Fry the Steaks
Serve
For a lower-calorie option, bake the coated fish at 200°C (400°F) for 15-20 minutes, or air fry at 190°C (375°F) for 12-15 minutes, flipping halfway through. Spray with a little oil before cooking for best results.
This recipe works wonderfully with other firm-fleshed fish like pomfret (paplet), seer fish (surmai), or even boneless fillets of tilapia or cod.
Add 1 teaspoon of coriander powder and 1/2 teaspoon of cumin powder to the marinade for a more complex flavor profile.
Add 1 tablespoon of finely chopped coriander or curry leaves to the rava coating for a fresh, aromatic flavor.
King Mackerel is an excellent source of Omega-3s, which are essential fats that support brain function, reduce inflammation, and promote heart health.
Fish provides lean, high-quality protein that is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides important minerals like selenium from the fish, which acts as a powerful antioxidant, and iron, which is vital for energy production.
One serving of Anjal Rava Fry (approximately one 175g steak) contains around 350-400 calories, depending on the amount of oil absorbed during frying.
It has both healthy and less healthy aspects. The king mackerel is an excellent source of lean protein and heart-healthy Omega-3 fatty acids. However, since it's shallow-fried, it is higher in fat and calories compared to baked or grilled fish. It can be enjoyed as part of a balanced diet.
To ensure a crispy coating, make sure the oil is sufficiently hot before adding the fish, don't overcrowd the pan, and drain the fried fish on a wire rack instead of a paper towel, which can trap steam.
You can marinate the fish up to 2 hours ahead and store it in the refrigerator. However, it's best to coat and fry the fish just before serving to enjoy its maximum crispiness.
It's delicious as an appetizer with just onion rings and lemon. As a main course, it pairs perfectly with steamed rice and a simple dal (lentil curry) or rasam.