Masala Fish Fry, or Tawa Fried Fish, is a classic and most-loved coastal and South Indian seafood dish in which the fish is marinated in a masala blend of aromatic spices and shallow-fried. For a traditional, authentic taste, coconut oil and curry leaves are used. Serve this as a side with boiled rice and dalitoy, neer dosa, or simply as an appetizer.
Check out prawn ghee roast and crispy fish fry.
Tawa fried fish
This tawa fried masala fish reflects the essence of Konkani, Tuluva, and Mangalorean culinary heritage, where fish is more than a food.
There are many ways to make masala fish fry. In Kerala and Mangalore, coconut oil and curry leaves are most commonly used. In Andhra, it is spicy with a garam masala flavour, whereas in Tamil Nadu, many fennel seeds are used.
Instead of deep-frying, the fish is marinated and shallow-fried in a tawa (pan). The masala paste is then fried, and the fish is added and coated with it. Any fish variety, like pomfret (avoli maanji), king fish (anjal, surmai), sardine (boothai), mackerel (bangude), lady fish(kane), or seer, can be used to make this masala fry.
For vegetarians, use paneer, cauliflower, or eggplant and still try this dish. Also, check our popular Mangalorean chicken ghee roast and chicken sukka recipe.
Ingredients
Fish: I have used fresh fish. Frozen fish can also be used.
Coconut oil: For authentic coastal flavour.
Curry leaves: More the better; they add a distinct flavour.
Lemon juice: Balances the flavour and keeps the fish tender.
Spices: Red chillies, coriander seeds, cumin seeds, black pepper corn.
Ginger and garlic: Fresh ginger and garlic are preferred for the best aroma and flavour.
Check out the recipe card for the full list of ingredients.
Marinate the fish
- Make slits for the fresh fish. This is optional, but if done, it tastes better.
- Add fish to a bowl. To this, add salt, turmeric powder, lemon juice, and let the fish marinate for 15 to 30 minutes.
Make the masala
- Soak red chillies in water for 15 to 20 minutes.
- Add the soaked chillies, coriander seeds, cumin seeds, curry leaves, garlic cloves, ginger, black peppercorns, vinegar, salt, and water and blend to a smooth paste.
- Add 2 to 3 tablespoon of masala to the marinated fish and massage it until evenly distributed. Let this sit for 5 - 10 minutes.
Tawa fry fish
- Heat 2 to 3 tablespoon oil in a tawa. Add the marinated fish and cook for 3 minutes on one side.
- Flip and fry for 2 minutes on the other side.
- Transfer the tawa fried fish to a plate.
Masala fried fish
- Add the prepared masala to the same pan with oil.
- Spread and nicely saute.
- Add curry leaves and continue to fry the masala on medium flame for 8 to 10 minutes or until it turns deep red in colour.
- Add the fried fish and coat it in masala. Reheat for a minute.
- Fish masala tawa fry is ready. Serve and enjoy.
Tips
- You can grind the masala and refrigerate it for up to a week. Use it as and when to make the masala fry.
- Adjust spices to taste.
- If there is any leftover masala in the pan after pan-frying fish, use it as a side for rice, dosa, chapati, etc.
More Mangalorean recipes
Recipe card
Masala Fish Fry | Tawa Fried Fish
Equipment
- Pan or Tawa
Ingredients
For the marination
- 700 g Fresh Fish cleaned and scored
- 1 teaspoon Salt
- ½ teaspoon Turmeric powder
- 1 tablespoon Lemon juice
For the fish masala
- 15 to 20 Red chilies
- 2 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- 1 Curry leaflet
- 8 to 10 Garlic cloves
- 1- inch Ginger
- ½ teaspoon Black peppercorn
- 1 tablespoon Vinegar optional
- ½ teaspoon Salt
- ¼ cup Water
For tawa fry
- 3 to 4 tablespoon Coconut oil
- 10 to 12 Curry leaves
Instructions
Marinate the fish.
- Make slits for the fresh fish. This is optional, but if done, it tastes better.700 g Fresh Fish
- Add fish to a bowl. To this, add salt, turmeric powder, lemon juice, and let the fish marinate for 15 to 30 minutes.1 teaspoon Salt, ½ teaspoon Turmeric powder, 1 tablespoon Lemon juice
Make the masala for the fish.
- Soak red chillies in water for 15 to 20 minutes.15 to 20 Red chilies
- Add the soaked chillies, coriander seeds, cumin seeds, curry leaves, garlic cloves, ginger, black peppercorns, vinegar, salt, and water and blend to a smooth paste.2 tablespoon Coriander seeds, 1 teaspoon Cumin seeds, 1 Curry leaflet, 8 to 10 Garlic cloves, 1- inch Ginger, ½ teaspoon Black peppercorn, 1 tablespoon Vinegar, ½ teaspoon Salt, ¼ cup Water
- Add 2 to 3 tablespoon of masala to the marinated fish and massage it until evenly distributed. Let this sit for 5 - 10 minutes.
Tawa fry the fish
- Heat 2 to 3 tablespoon oil in a tawa. Add the marinated fish and cook for 3 minutes on one side.3 to 4 tablespoon Coconut oil
- Flip and fry for 2 minutes on the other side.
- Transfer the tawa fried fish to a plate.
Masala fried fish
- Add the prepared masala to the same pan with oil.
- Spread and nicely saute.
- Add curry leaves and continue to fry the masala on medium flame for 8 to 10 minutes or until it turns deep red in colour.10 to 12 Curry leaves
- Add the fried fish and coat it in masala. Reheat for a minute.
- Fish masala tawa fry is ready. Serve and enjoy.
Video
Notes
- You can grind the masala and refrigerate it for up to a week. Use it as and when to make the masala fry.
- Adjust spices to taste.
- If there is any leftover masala in the pan after pan-frying fish, use it as a side for rice, dosa, chapati, etc.
Nutrition
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