Anjal Fry | King Fish Rava Fry – Mangalorean Style

Anjal Fry | King Fish Rava Fry – Mangalorean Style

Anjal Fry | King Fish Rava Fry – Mangalorean Style

Hello Foodies,

Anjal fry | King Fish Fry is a super delicious fish fry from coastal region. Flaky King Fish steaks marinated with ginger, garlic and spices, and then shallow fried to golden perfection makes a perfect accompaniment with some Dal (lentil curry) and hot steamed rice. It is almost always spicy, with a crisp exterior from a thin coating of Semolina (rava).

King Fish Fry is a super flavorful, versatile recipe that works with most varieties of fish. In Mangalore, a non-vegetarian home usually has some form of fish at the table every single day. King Fish popularly known as Anjal (ಅಂಜಲ್) in Tulu is a favorite amongst kids as they have thick white fillets with a pleasant flavor and only a few large bones. My favorite thing about fish is that it cooks so quickly – like, 5 minutes in the pan and dinner is on the table. Excellent for busy weeknights, but tasty enough to star at a dinner party.

Anjal Fry

Every home has a different recipe for the marination of Fish. This is the way my Mom makes it and I absolutely love it! Hope you will love it too 🙂

Other seafood recipes you may love

Anjal fry | King Fish Fry

November 8, 2017
: 7
: 10 min
: 10 min
: 50 min

shallow fried king fish with a crisp semolina coating

By:

Ingredients
  • 6-7 pieces of king fish
  • 4 tbsp kashmiri red chilli powder (byadgi chilly powder works best)
  • 2 tsp ginger garlic paste
  • 2 tbsp lemon juice
  • ½ cup semolina / rawa / suji
  • salt to taste
  • Oil for shallow frying (preferable coconut oil)
Directions
  • Step 1 Clean the fish slices, squeeze out the excess water and keep them aside.
  • Step 2 In a bowl mix chili powder, ginger garlic paste, lime juice, salt and water as required to prepare a thick paste.
  • Step 3 Apply the prepared paste to fish pieces making sure all the sides are coated well. Let them rest for a minimum of 30 mins.
  • Step 4 Spread semolina on a plate. Coat both the sides of the fish in semolina.
  • Step 5 Heat a shallow pan and add oil. Once the oil is hot place the semolina coated fish on the pan . Cover and cook for 5 mins on low to medium flame.
  • Step 6 Flip the fish pieces and fry the other side till the semolina turns golden brown in color and the fish is cooked.
  • Step 7 Serve them hot! Enjoy!!

 

In Pics

Clean the fish slices, squeeze out the excess water and keep them aside.In a bowl mix chili powder, ginger garlic paste, lime juice, salt and water as required to prepare a thick paste.Apply the prepared paste to fish pieces making sure all the sides are coated well. Let them rest for a minimum of 30 mins.

Spread semolina on a plate. Coat both the sides of the fish in semolina.Heat a shallow pan and add oil. Once the oil is hot place the semolina coated fish on the pan .

Cover and cook for 5 mins on low to medium flame.Flip the fish pieces and fry the other side till the semolina turns golden brown in color and the fish is cooked.

Anjal Fry

Serve them hot! Enjoy!!

Notes

*If you don’t plan to fry the fish within 30 minutes of marination , keep them refrigerated.They will stay good for up to 4 hours.

*The leftover marination masala can be stored in the fridge for up-to 2 weeks in an airtight container.

 

 

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 Smitha

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