Mangalorean Kingfish Fry

Nutrition values are AI-estimated based on ingredients.

• Approximately 3 thick steaks of Surmai (Kingfish)
• A small spoon of turmeric powder
• A pinch of salt
• Around 15-20 dried red chillies
• About 8-10 cloves of peeled garlic
• A small handful of fresh curry leaves
• Approx. 1-2 teaspoons of whole coriander seeds
• Approx. 1 teaspoon of cumin seeds
• Approx. 1 teaspoon of black peppercorns
• A small piece of tamarind
• A pinch of turmeric powder
• Salt to taste
• Cooking oil (refined vegetable oil)
• Additional fresh curry leaves for tempering
• Sliced red onions
• Fresh curry leaves for garnish

1. 1Place the cleaned fish steaks on a plate.
2. 2Sprinkle a small amount of turmeric powder and salt over the fish.
3. 3Rub the turmeric and salt thoroughly into the fish, ensuring an even coating.
4. 4Gather dried red chillies, garlic, curry leaves, coriander seeds, cumin seeds, black peppercorns, tamarind, and salt in a glass bowl for the main masala.
5. 5Grind the main masala ingredients into a bright, thick, and smooth red paste.
6. 6Generously spoon the prepared red masala paste over the turmeric-coated fish steaks.
7. 7Spread the masala evenly with hands, thoroughly coating both sides of each fish piece.
8. 8Place a flat frying pan (tawa) on an induction cooktop and pour cooking oil into it.
9. 9Add a handful of fresh curry leaves to the hot oil and allow them to temper and crackle.
10. 10Carefully place the marinated fish slices into the hot oil and shallow-fry on medium heat for approximately 2-3 minutes on each side.
11. 11Remove the golden-brown and slightly cooked fish slices from the pan and set them aside.
12. 12Add the remaining red masala paste to the same oil in the pan, spreading it out.
13. 13Fry the masala on low heat, continuously stirring with a spatula, until it darkens, thickens, and begins to split from the oil.
14. 14Return the pre-fried fish slices to the pan, nestling them into the rich, fried masala.
15. 15Spoon a generous amount of the bubbling masala over each fish piece, ensuring it is thoroughly coated.
16. 16Fry the fish again on low heat for another 2-3 minutes on each side, allowing it to fully absorb the flavors and finish cooking.
17. 17Carefully transfer the finished Anjal Fry from the pan to a white serving plate using a spatula and fork.
18. 18Garnish the dish with fresh, light green curry leaves and thinly sliced white/purple onions.

These instructions are our analysis of the original video. Watch on YouTube →