Fish Masala Fry, also called Anjal Masala Fry, is a crisp, spicy Mangalorean tawa fish fry. Thick fish fillets are coated in a tangy, aromatic homemade tawa masala, then shallow-fried on a tawa or heavy pan until the exterior is crisp and the inside remains juicy.
This fish masala fry recipe is simple and reliable. The homemade tawa masala gives a deeper, fresher flavor than many restaurant-style versions. I like to serve it as a side with dal and steamed rice — it makes a regular weekend meal feel special.
Recently I enjoyed this spicy Anjal masala fry at my aunt’s place. The masala balances heat with tamarind’s tang, and the aroma from curry leaves is irresistible. You can make this recipe with any firm fish — mackerel, kingfish, rohu, or similar — so it’s flexible and easy to prepare.
Unlike some other fish fry styles, this recipe involves marinating the fish, coating it with a freshly ground masala, shallow-frying until crisp, then cooking the remaining masala on the tawa and returning the fried fish to finish. That last step gives the dish a smoky, slightly sweet, and well-rounded spicy flavor.
Quick Look: Fish Masala Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: ~415 kcal per serving (approximate)
- Key ingredients: Dried red chilies (Byadagi or Kashmiri), coriander seeds, turmeric, ginger, garlic, tamarind, and curry leaves.
- Method: Make masala → marinate fish → shallow-fry fish on tawa → cook leftover masala → add fish back and finish on low heat.
- Spice Level: Hot (adjustable)
- Flavor Profile: Spicy, tangy, and aromatic
- Difficulty: Easy–Medium; great for weekend meals
Why you’ll love this recipe!
- Authentic Mangalorean flavours: The recipe recreates the tawa fish fry experience at home with straightforward steps.
- Fresh homemade masala: The masala uses common pantry spices and tamarind for a bright, balanced taste that pairs beautifully with rice and dal.
- Flexible spice: The heat is easy to tailor—remove seeds or reduce chilies for milder results, or add more for a fiery fry.
Why this works:
The method builds flavor in stages: a short marinade for the fish, a freshly ground masala that’s toasted on the tawa, and a final brief finish that coats the fried fish with the warmed masala. This layering yields the classic tawa-style crispness and deep flavor without complicated steps.
Ingredients Notes
This fish fry comes together with simple ingredients commonly found in Indian kitchens. The same masala base can be used for other coastal recipes like mackerel curry. Below are a few ingredient notes and substitutions.
See the recipe card at the end for a full ingredients list, exact quantities, and a printable version.
- Fish: Kingfish (anjal/surmai) is traditional, but any firm, thick fish works well.
- Byadagi chilies: These give bright color and moderate heat. Kashmiri or other dried red chilies can be substituted; adjust quantities for heat.
- Marinade: Turmeric, salt, and lemon juice are enough to season the fish; vinegar or tamarind pulp can replace lemon.
- Masala: The homemade masala includes whole and ground spices plus tamarind for tang—don’t skip essential spices for authentic flavor.
- Curry leaves: They add a signature South Indian aroma; omit only if unavailable.
- Oil: Coconut oil gives an authentic coastal flavor; use a neutral, high-smoke-point oil if preferred.
How to make Fish Masala Fry with Step-by-Step Photos
Step 1: Marinate fish with turmeric, salt, and lemon juice. Let it rest for about 15 minutes so the flavors penetrate.
Step 2: Grind the masala: combine dried red chilies, ginger, garlic, coriander seeds, black pepper, turmeric, cumin, mustard, fenugreek, ajwain (optional), tamarind, curry leaves, and salt with a little water to make a thick, smooth paste.
Step 3: Apply a portion of the masala to each marinated fillet, coating both sides. Reserve the remaining masala for finishing the dish.
Step 4: Heat a tawa or heavy pan over medium heat, add oil and spread evenly. Place the fish and pan-fry until both sides are crisp and golden.
Step 5: In the same tawa, add a little more oil and reduce the heat. Add the reserved masala and cook on low to medium heat, stirring continuously for about a minute.
Step 6: Add curry leaves and cook until the masala begins to release oil at the edges. If it starts sticking or burning, add 1–2 teaspoons of water to loosen and continue cooking briefly.
Step 7: Gently return the fried fish to the tawa. Spoon the cooked tawa masala over each piece and cook on low heat for another minute so the masala coats the fish.
Step 8: Hold the tawa handle and gently shake to move the fish in the masala—no flipping needed. Do this carefully 1–2 times to avoid breaking the fillets. Serve hot.
Tips to Make the Best Mangalorean Style Fish Masala Fry
- Choose firm fish: Thick, firm fillets hold up better while pan-frying.
- Adjust the heat: Remove chili seeds or reduce the number of chilies for a milder dish.
- Cook the masala gently: Always cook masala on low heat to prevent burning and to coax out its aroma.
- Make-ahead masala: The ground masala freezes well for up to 15 days for quick future use.
Recipe FAQs
Firm, white-fleshed fish work best since they hold together while frying. Popular choices include kingfish (surmai/anjal), rohu, pomfret, and mackerel. You can also use cod, tilapia, or haddock.
Serve it with steamed rice and dal, or alongside soft flatbreads like roti, parotta, neer dosa, or appam. It also pairs well with mild fish curries.
A blend of dried red chilies, garlic, ginger, coriander seeds, turmeric, tamarind, and a few whole spices like mustard, cumin, and fenugreek creates a balanced, aromatic masala ideal for coastal fish fries.
Cook fish on medium heat for about 3–5 minutes per side, depending on thickness, until the exterior is crisp and the inside is tender and cooked through.
Other Fish Fry Recipes to Try!
- Kingfish Fry Goan Style Recipe
- Andhra Fish Fry Recipe (Chepa Vepudu)
- Rava Fish Fry (Mangalorean Style)
- Goan Recheado Fish Fry | Mackerel Fish Recheado Masala
- Green Masala Fish Fry
- Silver Fish Fry (Crispy & Spicy)
If you try this recipe, please leave a comment and rating below! We’d love your feedback.
Recipe Card
Fish Masala Fry
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Equipment
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1 Tawa / heavy pan / griddle
Ingredients
To marinate the fish
- 4 kingfish fillets
- 1 teaspoon turmeric
- Salt to taste
- 2 teaspoons lemon juice
For masala
- 12 dried Byadgi chilies (or Kashmiri chilies)
- 5 large garlic cloves
- ½-inch ginger
- 1 tablespoon coriander seeds
- ½ teaspoon black peppercorns
- ½ teaspoon turmeric powder
- ½ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- A pinch of carom seeds (ajwain) — optional
- 6 fenugreek seeds
- Salt to taste
- A sprig of curry leaves
- A small lemon-sized ball of tamarind
For frying
- 3 teaspoons oil (for pan-frying; add more if needed)
- 1 tablespoon oil (to cook the masala)
- A sprig of curry leaves
Instructions
Marinate the Fish
- Marinate the fish with turmeric, salt, and lemon juice. Set aside for 15 minutes.
For the Masala
- Add all masala ingredients to a mixer, add a little water, and grind to a thick, smooth paste.
- Apply a little masala to the marinated fish and reserve the rest for later.
- Heat a tawa on medium, add oil, and fry the fish until crisp on both sides.
- In the same tawa, add 1 tablespoon oil, lower the heat, add the remaining masala and stir-cook on low to medium heat for about 1 minute.
- Add curry leaves and cook until the masala starts releasing oil; add 1–2 teaspoons water if it begins to burn.
For Fish Fry
- Return the fried fish to the tawa, spoon the masala over the fillets, and cook on low heat for 1 minute.
- Hold the tawa handle and gently shake to move the fish—no flipping needed. Do this carefully 1–2 times to avoid breaking the fillets. Serve hot.
Notes
- Use large, firm fish fillets to prevent breakage while frying.
- Grind the masala into a thick, fine paste — avoid making it runny so it roasts properly in oil.
- Byadgi chilies give color and mild heat; use other red chilies and adjust quantity as needed.
- Always cook the masala on low heat and finish the fish in the warm masala to avoid burning.
- The masala paste freezes well for up to 15 days for quick use later.
Nutrition
Nutrition information is an approximation.