Anjal/Surma Rava Fry | Crispy Spicy King Fish Fry

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King Fish, Sear Fish, Anjal, Surma or Surmai called by so many different names, this is a very famous fish in Coastal Karnataka, Goa and Konkan Area. My personal favorite is Masala Fry.

Rava fry gives a different texture to this fish which is crispy from outside and succulent inside. This spicy, tangy and aromatic fish is very easy to make. If you like it spicy please add more red chilli powder. I serve it with simple Rice and Dal and my husband being a cricketer doesn't fail to tell me that it's also Sachin Tendulkar's favorite food ;-). It can be served as an appetizing starter also.

Here is a simple step by step recipe to make this spicy fish fry.

Ingredients:

King Fish Slices : 4

For the marinade paste:
Beaten Egg : 1
Corn Flour: 1 tbsp
Red chilli powder: 2 tbsp
Pepper powder: 1/2 tsp
Turmeric powder: 1/2 tsp
Coriander powder : 1 tbsp
Garam Masala : 1/4 tsp
Ginger Garlic Paste: 2 tsp
Lemon juice: 2-3 tbsp
Salt to taste
Oil: 1/2 tsp

To Fry:
Oil: 2 tbsp
Rava/Semolina : 1/4 cup

Method:

1. In a mixing bowl mix all the marinade ingredients and whisk it well.

2. Wash and clean the slices of fish and rub the marinade paste well so the fish is well coated with the paste. Keep it in the refrigerator for half an hour to one hour.

3. Heat oil in a big frying pan, dip the fish slice in semolina and coat it from all sides and arrange on the hot pan in a single layer. Let it roast on medium heat for 5 minutes on one side and carefully flip the slices. Once it turns golden brown in color turn off the flame and remove the fish on a paper towel. It will take abt 10-15 minutes depending on the size.

4. Serve hot with lemon wedges and Onion roundels.

Notes:
1. Egg is added for better binding but you can skip it and it will taste just as great.
2. You can also add rice flour along with rava for the outer coating.
3. Adjust the amount of chilli powder as per your taste.
4. You can freeze the marinated fish for a week without it losing the taste.
5. Please sprinkle little salt, lemon juice and turmeric if you want to freeze the kingfish without the full marination. It will help to retain the taste of the fish.
6. This fish can be deep fried as well, I usually shallow fry it with only 2 tbsp oil. Either ways it tastes good as long as the fish is well roasted in hot oil :)

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Tandoori Pomfret

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Ingredients:
Medium size Pomfret fish : 2
Lemon juice : 1 tbsp
Salt
Turmeric: 1 tsp
Carom seeds: 1 tsp
Gram flour :2 tsp
Hung curd: 1/2 cup
Red chili powder: 1 tsp
Garam masala powder: 1 tsp
Ginger garlic paste: 1 tsp
Butter

Method:
1. Clean n dry pomfret and make gashes/incisions and apply lemon juice, salt and turmeric and keep aside for 15 mins
2. Heat a small pan and roast carom seeds for 30 seconds and then add gram flour to the pan and roast until there is a nutty flavor (keep the flame low and keep stirring so that the flour doesn't burn)
3. In a bowl mix hung curd, red chilli powder, ginger garlic paste, salt, garam masala and the roasted gram flour
4. Apply the mixture on fish thoroughly and keep it in the fridge for 30 minutes.
5. Preheat the oven at 180 degree Celsius.
6. Arrange the fish on the baking tray coated with butter and grill for 15 mins
7. Sprinkle Mint powder and chat masala powder
8. Serve hot with lemon wedges.

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Pomfret fish masala fry - how to make fish masala fry

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Udupi-Mangalore region in Karnataka has some special cuisines. Specially bunt cooking is known for chicken and sea food delicacies. One such recipe is fish masala fry. I have used pomfret fish in today's recipe. Lady fish (Kane fish) masala fry also tastes just as wonderful.

It's an easy recipe, needs no marination. Kundapura masala powder is mixed with tamarind juice and salt and slow cooked in garlic tempering to get the delicious masala for fish. It will leave you licking your fingers. Do try it and let me know how do you like it.

Ingredients:

Pomfret fish : 500 gms (10 small to medium pieces)

Kundapura masala powder : 1 tbsp

Tamarind juice : 1/2 cup

Turmeric powder : 1/4 tsp

Salt to taste 

Coconut oil: 2 tbsp

Garlic : 4-5 cloves 

Curry leaves : 2 sprigs

Method:

1. Wash and clean fish pieces, apply a little salt and keep aside for 15 minutes.

2. Mix tamarind juice, masala powder, salt and turmeric powder with little water in a bowl.

3. Heat oil in a wide pan and add finely chopped garlic and curry leaves, fry until garlic is slightly golden in color.

4. Pour the tamarind juice mixed with spice powders and cook on low flame until oil separates.

5. Line the fish pieces in the pan and coat with masala paste.

6. Let it cook on both sides on medium flame. Sprinkle little water if the masala is sticking to the pan.

7. It will take about 10 minutes for the fish to cook completely on both sides.

8. Serve hot with lemon wedges.

Please click here to know how to make kundapura masala powder:

http://bayiruchi.blogspot.sg/2015/10/kundapur-masala-powder.html

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