How To Make Mangalorean Fish Fry At Home  

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1. Selecting the Fish 

Choose fresh fish suitable for frying such as pomfret, kingfish, or mackerel. Clean the fish thoroughly and make slits on both sides. 

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2. Marination 

Prepare a marinade by mixing together turmeric powder, red chili powder, coriander powder, salt, and a dash of lemon juice or vinegar. Apply this marinade generously on the fish, ensuring it coats both sides and enters the slits. Let it marinate for at least 30 minutes to allow the flavors to infuse. 

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3. Preparation of Masala 

In a separate bowl, prepare the masala coating by mixing together finely chopped onions, garlic, ginger, green chilies, curry leaves, and a pinch of turmeric powder. You can also add a tablespoon of rice flour or semolina to give a crispy texture to the fish. 

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4. Coating the Fish 

Take each marinated fish piece and coat it evenly with the masala mixture. Make sure to stuff the masala into the slits made on the fish for better flavor penetration. 

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5. Heating Oil  

Heat oil in a frying pan or a deep skillet over medium-high heat. You can use coconut oil for an authentic flavor, but any vegetable oil works fine too. Make sure the oil is hot enough before adding the fish. 

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6. Frying the Fish 

Gently place the coated fish pieces into the hot oil, taking care not to overcrowd the pan. Fry each side for about 5-7 minutes or until golden brown and crispy. Use a spatula to carefully flip the fish halfway through the cooking process. 

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7. Draining Excess Oil 

Once the fish is fried to perfection, remove it from the oil and place it on a plate lined with paper towels to absorb any excess oil. Allow it to rest for a minute or two before serving. 

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8. Serving 

Serve the Mangalorean Fish Fry hot with slices of lemon or lime and freshly chopped cilantro for garnish. It pairs well with steamed rice, coconut rice, or as a side dish with any Indian meal. 

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