About the Recipe
A coastal favourite known for its spicy marinade and crispy golden crust. Coated in a vibrant blend of red chillies and aromatic spices, each piece is flavourful, tangy, and perfectly charred—just like the classic fry served in Mangalorean homes.
Ingredients
Ingredients
• 500 g fish (pomfret, mackerel, or kingfish), cut into pieces
• 1 tsp turmeric
• 1 tsp chili powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tbsp rice flour (for crispiness)
• 1 tbsp sooji.
• 1 tbsp lemon juice
• Salt to taste
• Oil for frying
• Curry leaves (optional)
Preparation
1. Marinate: Mix fish with turmeric, chili, coriander, cumin, , lemon juice, and salt. Let sit 30 mins.
2. Coat: Add rice flour + sooji + chilli powder. Mix it together. Toss in the marinated fish pieces until it is coated on all sides.
3. Fry: Heat oil in a pan. Add finely chopped garlic (optional) and curry leaves. Fry fish on medium-high heat, 3–4 mins each side, until golden and crisp.
serve with rice and rasam!