Anjal Tawa Fry
Crispy, spicy pan-fried King Mackerel steaks coated in semolina. This Mangalorean classic is a seafood lover's delight, with a fiery red masala marinade that perfectly complements the flaky fish. Ready in under an hour!
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Fish
- b.Rinse the fish steaks under cold running water.
- c.Pat them completely dry with paper towels. This step is crucial for ensuring the marinade and coating adhere properly and result in a crispy fry.
- 2
Step 2
- a.Marinate the Fish
- b.In a bowl, combine Kashmiri chili powder, red chili powder, turmeric, coriander powder, cumin powder, black pepper, ginger-garlic paste, lemon juice, rice flour, and salt.
- c.Add 1-2 tablespoons of water, a little at a time, to form a thick, smooth paste.
- d.Generously coat each fish steak with the masala paste, ensuring it covers all sides.
- e.Let the fish marinate for at least 30 minutes at room temperature, or up to an hour in the refrigerator.
- 3
Step 3
- a.Coat with Semolina
- b.Spread the fine rava (semolina) on a flat plate or tray.
- c.Take each marinated fish steak and gently press it into the rava, coating both sides evenly.
- d.Lightly shake off any excess rava.
- 4
Step 4
- a.Shallow Fry the Fish
- b.Heat the coconut oil in a wide, heavy-bottomed pan or tawa over medium-high heat. The oil should be hot but not smoking.
- c.Carefully place the coated fish steaks in the pan, ensuring not to overcrowd it. Fry in batches if necessary.
- d.Cook for 4-6 minutes on the first side, until the coating is golden brown and crisp.
- 5
Step 5
- a.Finish Cooking and Serve
- b.Gently flip the steaks and cook for another 4-6 minutes on the other side, until the fish is cooked through and flakes easily with a fork.
- c.Remove the fish from the pan and place it on a wire rack to drain excess oil and maintain crispiness.
- d.Serve hot, garnished with fresh onion rings and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest result, ensure the fish is completely dry before applying the marinade.
- 2Do not skip the marination time; it's essential for the spices to penetrate the fish and develop a deep flavor.
- 3Make sure the oil is sufficiently hot before adding the fish. This creates an instant sear, locking in juices and preventing the fish from absorbing too much oil.
- 4Using coconut oil is key to achieving the authentic coastal flavor of this dish.
- 5A cast iron tawa or pan provides the best heat distribution for an evenly crispy crust.
- 6Avoid overcooking the fish, as king mackerel can become dry and tough if cooked for too long.
Adapt it for your goals.
Spice Level
For a milder version, use only Kashmiri chili powder. For a spicier kick, add a pinch of garam masala to the marinade.
CoatingCoating
For an even crispier crust, use a mix of rava and rice flour in a 3:1 ratio for the final coating.
Fish TypeFish Type
This recipe works wonderfully with other firm-fleshed fish like Pomfret (Paplet), Seer Fish (Surmai), or even thick fillets of Tilapia or Cod.
Healthier VersionHealthier Version
For a lower-oil option, spray the coated fish with oil and bake at 200°C (400°F) for 15-18 minutes or air fry for 10-12 minutes, flipping halfway through.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
King Mackerel is an oily fish packed with Omega-3s, which are essential for brain health, reducing inflammation, and supporting cardiovascular health.
Excellent Source of Lean Protein
Fish provides high-quality protein necessary for building and repairing tissues, muscle growth, and maintaining a healthy metabolism.
Boosts Immunity
Spices like turmeric, ginger, and garlic used in the marinade have anti-inflammatory and antioxidant properties that can help strengthen the immune system.
Frequently asked questions
A single serving (one piece, approx. 175g) of Anjal Tawa Fry contains approximately 350-400 calories. The exact count depends on the size of the fish steak and the amount of oil absorbed during frying.