Mangalorean Fish Masala Fry (Oven or Air Fryer)
I am really excited about this fish. On surface, it seems like just another fish dish, but, this Mangalorean Fish Masala Fry is quite a winner. I have made this with salmon steaks and with chunky pieces of firm white fish like cod. So, you can decide what floats your boat. Mangalore is in the coastal Konkan coast of India, with flavors that cross between Western India and the South. The food is bold and vibrantly spiced. This fish dish is my adaptation of the bold flavors. It is lighter but quite flavorful. You can bake, air fry, or pan fry them. This is one of our new favorites, thankfully adapted for my newest cooking class.
My Variations to the Classic Mangalorean Fish Masala Fry
In adapting the recipe, I have essentially simplified the marinade to make this closer to a spice crust. Spices, lime, and fresh and fleshy fish. All of this together gives you a taste tempting experience. As you can see, I have large steaks that I serve as a main course and of course you can use smaller pieces as an appetizer. If you want to try ways to add a spice crust to your fish, here is another air fryer fish recipe, you will find a walnut crusted fish recipe in my Spices and Seasons cookbook, and there are other flavorful fish dishes in Instant Indian.
Tips and Tricks for the Perfect Masala Fish
To ensure perfectly moist and well-seasoned fish,
- use fresh spices, look that is always essential.
- marinate the fish for between 30 minutes to an hour. Do not do this for much longer, it will make the fish rubbery.
- Work with a hot cooking surface, this is controlled in the air fryer, but pre-heat your oven or your pan.
- Make sure you have lots of fresh lime wedges and cilantro or mint to serve your fish with.
And as always, here is wishing everyone an absolutely wonderful week ahead. If you are into bitter melon, I actually have a pretty amazing dish in store for you. One of these days, when I can photograph and post.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A zesty light and lively fish dish from the western coast of India.
Ingredients
- 1 teaspoon black peppercorns
- 1 teaspoon whole coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 inch piece of ginger
- 3 cloves of fresh garlic
- 15 curry leaves
- 1 tablespoon fresh lime juice (about 1/2 lime)
- 2 pounds salmon steaks, cut into half (about 4 pieces)
- 2 tablespoons coconut oil
- Freshly chopped cilantro or mint
- Extra lime juice
Instructions
- Lightly toast the black peppercorns, coriander and cumin until just aromatic. This will take about 3 to4 minutes.
- Grind to a powder. Place in a blender or mini chopped with the turmeric, ginger, garlic, curry leaves and grind to a smooth paste.
- Coat the fish with this paste and set aside for 30 minutes to an hour.
- Rub the fish with the coconut oil
- Place in your air fryer basket (see notes for baking) and cook at 400 degrees for 5 minutes, turn and cook for five more minutes.
- Serve immediately tossed with chopped cilantro or mint and extra lime juice.
Notes
To Bake
Pre-heat the oven to 375 degrees. Place on a sheet pan. Cook for 20 minutes turning once. Broil for about 3 minutes and then serve garnished with mint or cilantro.