Be it Goa or Karnataka, apart from the gorgeous beaches, another beauty of these states is their seafood. From spicy chillies to tangy tamarind, the flavours are perfectly balanced, giving you a kick of ingredients in each bite. This speciality isn’t just limited to curries, and to prove this, we’ve got a delicious dish – Masala Fish Tawa Fry. The masala is made from scratch and takes only 5 minutes. Interesting, right? Take a look at the recipe below.
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| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 2 whole pomfrets gutted and cleaned
- 1 cup whole Byadgi chillies
- ½ cup whole Kashmiri chillies
- 2 tsp Coriander Seeds
- 1 tsp Cumin seeds
- ½ tsp turmeric
- 7-8 garlic cloves
- 1- inch ginger
- 10-12 Curry leaves
- 1 tsp Tamarind pulp
- Coriander leaves Chopped
Ingredients
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- In a pan, dry roast both the chillies (without stem) on a medium flame for about 2 minutes. Let it cool and add them to a blender along with cumin seeds, coriander seeds, curry leaves, garlic and ginger. Blend into a smooth, fine paste and use a little water if needed.
- Wash and pat dry the pomfrets. Mix the prepared masala with tamarind pulp and salt. Coat the fish nicely and set aside. In a skillet, heat oil and place the fish. Fry for 5-6 minutes on both sides or until cooked. The skin of the fish should turn crispy and brown.
- Garnish with chopped coriander and lemon. Serve hot as is or with roti, naan or rice.
Recipe Tips
You can also use rice flour for a second coating.
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Frequently Asked Questions
For how long can I store the tawa masala?
You can store the tawa masala in an air-tight container and freeze it for up to 30 days.
How can I adjust the spiciness of the masala?
Skip the Kashmiri chillies and double the quantity of byadgi chillies. Use ¼ teaspoon of red food colour in the masala.