Anjal Fish Fry Recipe, also known as Anjal Masala Fry or King Fish Masala Fry, is a popular seafood delicacy from the coastal regions of Karnataka.
In this traditional recipe, thick slices of fresh anjal fish are marinated in a flavorful spice blend before being pan-fried to perfection.
I first had this King fish masala fry while staying in the beautiful state of Goa. But Goan style king fish masala fry is slightly different than Karnataka's Anjal Fish Masala Fry Recipe.
Find more Fish Recipes here: Topse Fish Fry, Bengali Aar Macher Kalia Recipe, Bengali Doi Maach Recipe
I never tried this Anjal Fish Recipe at home until I visited the beautiful Coastal Region of Karnataka (Udupi & Kundapur).
In Mangalore (the coastal town of Karnataka), the dish is known as Mangalore Fish Tawa Fry or Fish Tawa Masala, while in Kundapur, this fish fry is also known as Kundapur fish masala fry recipe. I didn't find any significant differences in flavor, although there may be a little variation in preparation process or ingredients.
We learned about a few local eateries (that offered great fish meals) from friends who lived in the region. The taste of each fish preparation is amazing, including the Anjal Fry.
Later I tried the dish at home and now sharing the recipe with everyone.
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Ingredients
Fish: This fish masala fry recipe is very specific to king fish, which is also known as anjal, surmai or seer fish in different regions. As per Wikipedia, it is a migratory species of mackerel of the Western Atlantic Ocean and Gulf of Mexico.
Spice Powders: Commonly used spices in this recipe are turmeric powder, red chili powder, coriander powder, etc. Many people also use black pepper powder which makes the fish fry more spicy.
Ginger-Garlic Paste: As I always say use freshly prepared ginger and garlic paste or grated ginger and garlic. However, you can also use store bought paste.
Oil: I recommend using any vegetable oil to cook the fish.
Other: Salt and Lemon Juice
Instructions
Learn to make this delicious Coastal style Anjal Masala Fry by following the below instructions.
Unlike other fishes, king fish is sold in thin slices rather than entire fish since the size of the fish that available in the market is roughly 5 to 6 kg.
Wash and rinse the fish pieces completely, then keep aside.
Now, marinade the fish with lemon juice.
In a small bowl, combine the ginger, garlic paste, salt and all of the dry spice powders. Add a tablespoon of water to make a smooth paste.
Many people also add tamarind paste in the paste however, I have skipped it instead I marinated the fish with lemon juice.
Marinate the fish on both sides using the spice paste and set aside for 15 to 20 minutes.
Next, heat the oil in a skillet and add the marinated fish slices. Shallow fry both sides for 5-8 minutes, or until golden.
You can also add fresh curry leaves, sliced onions and leftover masala paste in the tawa while frying the fish and serve this along with the fish fry.
Serving Suggestions
This Mangalore style fish fry is a very good starter with some salads on the side. It is best enjoyed hot, straight off the pan while the exterior is crisp and the fish inside remains tender and juicy.
It pairs wonderfully with steamed rice or Jeera Rice, rasam, or sambar for a comforting South Indian meal.
Variations
You can definitely create variations by increasing or reducing the spice level of the dish by adding or removing red chili powder.
Alternatively, you can also try this fish masala fry using pomfret or mackerel fish.
Storage
You can store the leftover fish fry in the refrigerator after cooling and keeping them in a clean airtight container. It stays good for 2-3 days. Re-heat in microwave before serving.
Top tips
- Avoid frying the fish on high heat since it burns the coated masala, and the fish remains undercooked.
- Do not marinate for a longer duration, as the fish is delicate and prone to break.
- Add either tamarind or lemon juice to balance the spice level and taste.
FAQ
You can use any refined vegetable oil with a neutral flavor, such as sunflower oil, for this fish fry recipe. These oils allow the spices and the natural taste of the fish to shine without overpowering the dish.
However, for authentic taste many prefer using coconut oil for frying.
Marinate the fish for at least 30 minutes. For deeper flavor, you can marinate it for 1–2 hours in the refrigerator.
Yes. If using frozen fish, thaw it completely in the refrigerator and pat it dry with paper towels before marinating. Removing excess moisture helps the spices adhere better and ensures a crisp exterior.
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Anjal Masala Fry Recipe
Materials
- 3 pieces Anjal (Seer/ King/Surmai) Fish
- 1½ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- Salt to taste
- ⅓ cup Vegetable Oil use as needed
- 1 teaspoon Lemon Juice
Instructions
- Wash and clean the fish pieces thoroughly and keep aside
- Now marinate the fish pieces with lemon juice.
- Take a small bowl and add ginger, garlic paste, salt and all the dry spice powders and add a tablespoon of water to make a smooth paste.
- Marinate the fish pieces on both sides with this spice paste and keep aside for 15 -20 minutes.
- Next heat oil in a pan and place the marinated fish slices and shallow fry both sides under low to medium heat for 5-8 minutes or until golden.
- Once done, take them out and serve hot.
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