Fish Tawa Fry
A restaurant-style delicacy of spicy fried Anjal/Surmai tawa fry served with delicious and tangy tawa masala infused with aromatic fried curry leaves.
Servings 3
Equipment
- Frying Pan
Ingredients
- 700-800 grams fish slices or small whole fish king fish, mackerel, pomfret
- 2 tablespoon coconut oil
- Curry leaves for tawa masala
- Chopped coriander leaves
- Chopped green chilies for garnish
- For red chili paste
- 10-15 dry red chilies as per taste
- 1 tablespoon chopped garlic
- 10 curry leaves
- 1 teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
- 1 teaspoon salt
Instructions
- Soak dry red chilies in hot water for 30 minutes.
- Dry roast cumin seeds and fenugreek seeds for 2 to 3 minutes.
- In a mixer grinder, add soaked red chilies, roasted cumin and fenugreek seeds, curry leaves, chopped garlic and salt. Grind to a smooth paste by adding ¼ or less water as needed.
- Take half of the chili paste and marinate the fish pieces for 1 hour.
- Reserve the other half of the chili paste for tawa masala.
- Heat a non-stick or cast iron pan with coconut oil. Shallow fry the marinated fish pieces on low flame for 10 minutes on each side.
- Remove the pieces on a serving plate and keep warm.
- In the same pan, add curry leaves and remaining chili paste mixed with a little water. Fry this masala on low heat for 5 to 7 minutes.
- Pour the masala over the fried fish and serve hot by sprinkling chopped coriander and green chilies.
- This can be served with dal and steamed rice.