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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Make Restaurant-like Pomfret Fish Tawa Fry at Home in 15 minutes
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.
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.