indianMediumnon vegetariangluten freedairy freenut free

Gaad Monje

Name: Gaad Monje
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g mackerel (cleaned, cut into 2-inch pieces on the bone); 8 pcs dried red chili (preferably Byadgi or Kashmiri, for color and heat); 1.5 tsp cumin seeds; 8 pcs garlic (cloves, peeled); 2 tsp tamarind paste; 1 pinch turmeric powder; 0.5 tsp salt; 3 tbsp rice flour; 2 cup oil for deep frying (for deep frying)

RATING

4.3/5(32)

TASTE SCORE

8/10

Crispy, golden fish fritters from the Mangalorean coast, made with fresh fish marinated in a bold mix of red chilies, cumin, tamarind, and garlic. Deep-fried to perfection, these spicy bites are addictive with a squeeze of lime.

PREP

25m

COOK

15m

SERVES

100 G

419 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gmackerel · cleaned, cut into 2-inch pieces on the bone8 pcsdried red chili · preferably Byadgi or Kashmiri, for color and heat1.5 tspcumin seeds8 pcsgarlic · cloves, peeled2 tsptamarind paste1 pinchturmeric powder½ tspsalt3 tbsprice flour2 cupoil for deep frying · for deep frying

NUTRITION · PER SERVING

419

CALORIES · 100 G

Protein24g · 23%

Carbs10g · 10%

Fat31g · 67%

Fiber1g

Sugar1g

Saturated fat6g

Cholesterol88mg

Sodium408mg

Potassium551mg

Phosphorus317mg

How we calculate →

METHOD · 4 STEPS

prep · ~10 min
Make the spice paste.
1.Soak dried red chilies in ¼ cup warm water for 10 minutes to soften them.
2.Drain the chilies and add them to a blender along with cumin seeds, garlic cloves, tamarind paste, turmeric powder, and salt.
3.Grind into a thick, smooth paste. Add 1-2 tablespoons of water if needed to help blending, but keep the paste thick enough to coat the fish.
TIPA thick paste clings better to the fish and creates a crispier crust.
mix · ~15 min
Marinate the fish.
1.Place the cleaned mackerel pieces in a mixing bowl.
2.Add the ground spice paste and rice flour to the fish.
3.Gently mix until every piece is thoroughly coated with the marinade.
4.Let the fish marinate for at least 15 minutes at room temperature so the flavors penetrate.
fry · ~10 min
Deep-fry the fish fritters.
1.Heat oil in a deep frying pan over medium-high heat until it reaches 170°C (340°F).
2.Carefully slide a few marinated fish pieces into the hot oil without crowding the pan.
3.Fry for 3-4 minutes, turning once, until the coating is deep reddish-golden and crisp.
4.Remove with a slotted spoon and drain on paper towels.
5.Repeat with the remaining fish in batches.
TIPMaintain oil temperature — if it drops too much the fritters will absorb excess oil and turn soggy.
serve
Serve the Gaad Monje immediately.
Arrange the hot, crispy fish fritters on a platter. Serve right away with sliced onion, a wedge of lime, and extra salt on the side.
TIPGaad Monje tastes best eaten fresh out of the oil while the crust is still crackling crisp.

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 Byadgi or Kashmiri chilies for vibrant color and moderate heat.
2
Do not skip the rice flour—it creates an extra-crisp crust that stays crunchy.
3
Pat the mackerel pieces dry before marinating to help the paste adhere better.
4
Marinate for at least 15 minutes, but no longer than 30 to keep the fish from turning mushy.
5
Fry in small batches to prevent the oil temperature from dropping below 160°C.
6
Drain on paper towels immediately, then serve within 5 minutes for peak crunch.

RECIPE VARIATIONS