Mangalorean Fish Fry

5 from 1 vote

Spicy, tangy, and zest - this Mangalorean Fish Fry Recipe is a flavor bomb. Serve with neer dosa or appam for a comforting, memorable meal ❤️

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Halal

Servings: people

Author: Richa

Soak tamarind in ¼ cup water for 20 minutes.
1 ½ tablespoons tamarind
Squeeze the tamarind to take out the juice & remove fibres & shells, if any and set aside.

Add the rest of the ingredients to a bowl, add the tamarind juice, mix everything well to make a thick paste.
¼ cup red chilli powder, ¼ cup kashmiri red chilli powder, ¼ cup water, 1 tablespoon coriander powder, 1 teaspoon jeera powder, ¼ teaspoon pepper powder, 1 tablespoon ginger garlic paste, 1 tablespoon salt, 2 tablespoons rice powder, 2 teaspoons coconut oil
Store this in an airtight container which will stay good for a month when refrigerated.

Clean the pomfrets & make gashes on it.
2 medium white whole pomfrets
Rub 1 ½ tablespoon of meet mirsang paste onto each fish and make sure they are well coated with the masala paste.
Keep it marinated for 30 minutes.

Heat a non-stick or cast iron pan with coconut oil.
3-4 tablespoons coconut oil
Add curry leaves to the pan.
2 sprigs curry leaves
Place the marinated fish on the pan and shallow fry on low flame for 5-7 minutes on each side until it's cooked well.
Keep on high heat for another minute on each side for it to get well roasted.

This recipe can be used with any fish or fish steak of your choice.
Coconut oil may be replaced with any cooking oil.
Fish has to be cooked on low flame to make sure that its cooked well from the inside.