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Thursday, November 19, 2015

Mangalorean Fish Fry

Fish Fry

It is not at all surprising to know that in Mangalore, mackerel is considered as the King of seafood. The male members of the household take pride to go out early in the morning to get a good fresh catch from the local market, boasting about themselves and taking all the credit for freshness of the fish. And at the same time the female members of the house who are in charge of preparing it, take all the pride in making the best fish fry masala. So finally for a good spicy fish fry, there is always a combination of freshness along with the best blend of spices. This is a classic recipe which I inherited from my mother and mother-in -law. Both are amazing cooks and I will take ages to reach to their level of cooking.   

(Recipe courtesy: My mother-in law)

Serving Size : 5 (as a side dish)

Preparing time: 15 minutes + 1 hour marination

Cooking time : 20 minutes


  • 1/2 kilo fresh medium size mackeral (cut and cleaned)
  • 1 cup red chili paste* (or as required)
  • 1/2 cup semolina for coating
  • 1/4 cup oil for shallow frying

For *Red Chili Paste: (grind together to a smooth dry paste)

  • 10-15 dry red chilies (soaked in warm water for 30 minutes)
  • 10 curry leaves
  • 3 cloves of garlic
  • 1 tsp roasted cumin
  • Less than 1/4 tsp roasted methi seeds (fenugreek)
  • 1 tsp salt
  • 1/4 cup or little more of water
(Note: This paste can be made in a large batch and stored in the refrigerator for upto 6 months)


  1. Make fine slits on the fish.
  2. Apply the chili paste on the fish pieces generously and marinate in it for at least 1 hour.
  3. Heat a frying pan with oil. Coat marinated fish pieces with semolina and shallow fry on medium low heat for about 20 minutes. (10 minutes on each side)
  4. Serve hot with rice and dal.