Thursday, July 27, 2017


This is a mouthwatering fried fish delicacy from konkan region. Anjal fry is one of the popular fish served in most of the Mangalore non veg restaurants. This goes perfect with steamed rice and saar which I would love to have all the time. I am a big fan of fish masala fry rather than rava fry. So here I have coated with lots of spice based masala. You can also use the same masala with pomfret or prawns or sardines. Another 2 technique I have used is the flavour of curry leaves burst out when its being fried along with fish fry and believe me thats just incredible. And the other is at the time of preparing masala instead using water, I added coconut oil to make a paste. This gives a shiny texture to the fish and boasts a delicious tropical coconut scent and flavour.


10 Pieces of Anjal

2 tbsp Chilly powder

1 tsp Turmeric powder

1 tsp Pepper powder

1/2 tsp Hing

1/2 tsp Ginger garlic paste(optional)

1/2 tsp Tamarind extract

Salt to taste

2 tbsp Coconut Oil

Few curry leaves along with stem.

1 lime extract


Clean the fish pieces well adding little turmeric powder and vinegar. This reduces the fishy smell. Patch it dry.
In a plate, put red chilly pd, turmeric pd, pepper pd, hing, ginger garlic paste, tamarind extract and salt. Mix them well. Now add coconut oil and make it like a paste to form masala. Apply this masala on fish and marinate them for 15 min.
Heat 1 tbsp of oil in a non stick pan. First place the curry leaves and then keep the marinated fish upon the bed of curry leaves. Fry the fish on both the sides under medium flame till it turns golden brown.
Squeeze the lime just before the serving.