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Crispy, pan-fried kingfish steaks coated in a fiery and tangy Malvani masala. This coastal Maharashtrian delicacy is a seafood lover's dream, with a crunchy semolina crust and tender, flaky fish inside. Perfect as an appetizer or a main course.
Prepare the Fish: Rinse the kingfish steaks under cold water and pat them completely dry with paper towels. This is crucial for a crispy coating. If the steaks are over 1-inch thick, make 2-3 shallow diagonal slits on both sides to help the marinade penetrate.
Make the Marinade: In a non-metallic bowl, combine the ginger-garlic paste, Malvani masala, turmeric powder, red chili powder, kokum agal, lemon juice, and 1.25 tsp of salt. Mix thoroughly to form a thick, uniform paste.
Marinate the Fish: Generously rub the marinade paste over each fish steak, ensuring it gets into the slits. Cover the bowl and let the fish marinate in the refrigerator for at least 30 minutes, or up to 1 hour for deeper flavor.
Prepare the Coating: While the fish marinates, prepare the coating. On a wide plate or tray, combine the rava, rice flour, and the remaining 0.25 tsp of salt. Mix well.
Coat the Fish: Remove the marinated fish from the refrigerator. Take one steak at a time and dredge it in the rava-rice flour mixture, pressing gently to ensure an even, thick coating on all sides. Shake off any excess.
Shallow Fry the Fish: Heat the oil in a wide, heavy-bottomed pan or tawa over medium-high heat. The oil is ready when a pinch of the coating sizzles immediately. Carefully place 2 coated steaks in the pan, leaving space between them to prevent steaming.
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Crispy, pan-fried kingfish steaks coated in a fiery and tangy Malvani masala. This coastal Maharashtrian delicacy is a seafood lover's dream, with a crunchy semolina crust and tender, flaky fish inside. Perfect as an appetizer or a main course.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 389.94 calories per serving with 36.63g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Cook to Perfection: Fry for 3-5 minutes on the first side until the crust is golden brown and crisp. Gently flip using a spatula and fry for another 3-5 minutes on the other side. The fish is cooked when it flakes easily with a fork.
Drain and Serve: Remove the fried fish from the pan and place it on a wire rack to drain excess oil, which keeps the bottom crispy. Garnish with chopped coriander leaves and serve hot with onion rings and lemon wedges.
This recipe works wonderfully with other firm-fleshed fish like Pomfret (Paplet), Mackerel (Bangda), or even boneless fillets like Basa or Tilapia. Adjust cooking time based on thickness.
For a lower-oil version, preheat your air fryer to 200°C (400°F). Spray the coated fish with a little oil and air fry for 10-12 minutes, flipping halfway through, until golden and cooked.
Preheat oven to 200°C (400°F). Place the coated fish on a baking sheet lined with parchment paper. Lightly spray with oil and bake for 15-20 minutes, flipping once, until crisp and cooked through.
For an extra kick, add 1-2 slit green chilies or a pinch of black pepper powder to the marinade.
Kingfish is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and lowering the risk of heart disease.
Fish provides high-quality, lean protein that is essential for building and repairing tissues, muscle growth, and overall body function.
The turmeric used in the marinade contains curcumin, a powerful compound known for its potent anti-inflammatory and antioxidant effects.
Spices like red chili powder contain capsaicin, which can provide a temporary boost to your metabolism and aid in fat burning.
One serving of Malvani Fish Fry (approximately 190g) contains around 350-400 calories. The exact number can vary based on the type of fish and the amount of oil absorbed during frying.
It can be part of a balanced diet. The fish itself is a great source of protein and omega-3 fatty acids. However, since it is shallow-fried, it is higher in calories and fat than baked or grilled fish. For a healthier option, consider the air fryer or baked variations.
Firm, fleshy fish are ideal. Kingfish (Surmai) is the classic choice. Pomfret (Paplet) and Mackerel (Bangda) are also excellent and authentic options from the Konkan coast.
This usually happens for two reasons: the fish was not patted dry enough before marinating, or the oil was not hot enough when you started frying. Ensure the fish is completely dry and the oil is at the right temperature before placing the fish in the pan.
The traditional coating uses rava (semolina), which contains gluten. To make it gluten-free, you can replace the rava with an equal amount of coarse rice flour or cornmeal.
Store leftover fish fry in an airtight container in the refrigerator for up to 2 days. To reheat and retain crispiness, use an oven or air fryer at 180°C (350°F) for 5-7 minutes. Avoid using a microwave, as it will make the coating soggy.