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Crispy, semolina-coated mackerel shallow-fried to perfection. This Mangalorean classic is spicy, tangy, and incredibly delicious, making it the perfect star for any seafood meal.
For 4 servings
Prepare the Masala Paste
Marinate the Fish
Prepare the Coating
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Crispy, semolina-coated mackerel shallow-fried to perfection. This Mangalorean classic is spicy, tangy, and incredibly delicious, making it the perfect star for any seafood meal.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 440 calories per serving with 27.22g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Shallow Fry the Mackerel
Serve Hot
Add 1/2 tsp of black pepper powder to the masala for an extra layer of heat.
For a deeper, more traditional tangy flavor, substitute the lemon juice with 1 tbsp of thick tamarind pulp.
For a different texture, you can add 1 tbsp of cornflour to the rava-rice flour mixture for an even lighter, crispier coating.
Add a few fresh curry leaves to the hot oil just before placing the fish to infuse the dish with a wonderful aroma.
Mackerel is an excellent source of Omega-3s (EPA and DHA), which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
This dish provides a significant amount of high-quality protein, essential for building and repairing tissues, supporting muscle mass, and maintaining immune function.
Mackerel is a natural source of Vitamin D and calcium, a combination that is vital for maintaining strong, healthy bones and preventing osteoporosis.
Mackerel is packed with B-vitamins, especially B12, which is essential for energy production, red blood cell formation, and proper nerve function.
A single serving (one medium piece, approx. 190g) contains around 350-400 calories. The final count depends on the size of the fish and the amount of oil absorbed during frying.
It can be part of a balanced diet. Mackerel is incredibly healthy, packed with Omega-3 fatty acids. However, since this recipe involves shallow frying, it's best enjoyed in moderation. For a healthier version, you can try baking or air frying the fish.
Absolutely. This masala and rava coating work wonderfully with other firm-fleshed fish like pomfret (paplet), kingfish (surmai), sardines (tarle), or even fish fillets like tilapia or cod. Adjust the cooking time based on the thickness of the fish.
This usually happens if the fish is too wet before marination or if the masala paste is too thin. Always pat the fish completely dry with paper towels. Ensure your masala paste is thick enough to cling to the fish.
Yes, you can. Preheat your air fryer to 200°C (400°F). Lightly spray the coated fish with oil and place it in the basket. Air fry for 10-14 minutes, flipping halfway through, until golden brown and cooked through. The result will be less oily but still delicious.
You can marinate the fish and store it in an airtight container in the refrigerator for up to 24 hours. Coat with the rava mixture just before you are ready to fry for the best crispy texture.