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Crispy, pan-fried ladyfish coated in a fiery, tangy Mangalorean masala. This coastal Karnataka specialty features a vibrant red spice paste made from Byadgi chilies and a crunchy semolina crust, perfect as a starter or with rice and dal.
For 4 servings
Prepare the Masala Paste
Marinate the Fish
Coat the Fish
Crispy, pan-fried ladyfish coated in a fiery, tangy Mangalorean masala. This coastal Karnataka specialty features a vibrant red spice paste made from Byadgi chilies and a crunchy semolina crust, perfect as a starter or with rice and dal.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 496.56 calories per serving with 62.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
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Shallow Fry the Fish
Serve Hot
This masala works wonderfully with other fish like pomfret (paplet), kingfish (surmai), or mackerel (bangda). Adjust frying time based on the thickness of the fish.
For a lower-calorie option, bake the coated fish in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through. You can also use an air fryer.
If you don't have rava, you can use coarse rice flour or a mix of rice flour and chickpea flour (besan) for the coating.
Ladyfish is a good source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting cardiovascular function.
This dish provides high-quality protein essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The masala paste is rich in spices like turmeric, ginger, garlic, and black pepper, which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress.
Kane, or Ladyfish, is a popular coastal fish in Karnataka known for its delicate, slightly sweet flesh and slender body. It has a central bone structure that is relatively easy to navigate, making it a favorite for frying.
Absolutely. This masala works well with other firm, white-fleshed fish like pomfret (paplet), kingfish (surmai/viswon), mackerel (bangda), or even sardines (tarle). Adjust frying time based on the thickness of the fish.
There are three key steps: 1) Pat the fish completely dry before applying the masala. 2) Ensure your masala paste is thick, not watery. 3) After coating with rava, let the fish sit for 5-10 minutes to help the coating adhere better. 4) Don't flip the fish too early; let a firm crust form on one side before flipping gently.
While it is shallow-fried, it offers significant health benefits. The fish is an excellent source of lean protein and heart-healthy omega-3 fatty acids. The spices used, like turmeric and ginger, have anti-inflammatory properties. To make it healthier, you can pan-sear with less oil or try baking it in an oven or air fryer.
A single serving (approximately 2 pieces or 225g) contains around 350-450 calories. The exact count depends on the size of the fish and the amount of oil absorbed during frying. It's a good source of protein and healthy fats.
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