Monday, September 21, 2015

Anjal Tawa Fried - Dhaba Style

Dhaba style tawa fried fish is delicious, because it has added yogurt in the marinade, which gives the fish a very succulent taste and soft texture. Punjabis add garam masala and other spices to the marinade. They also cut the fillets of fish into small pieces. I have tasted very good dhaba style tawa fish at Angeethi Restaurant in Bengaluru, three of years ago. I have been planning to make similar tawa fish, but I changed my style to suit our Mangalorean taste.

I found out an easier method to make little more spicy tawa fried Anjal. I had Kundapur Masala made at home with my own recipe. That masala has a distinct aroma which even commercial quality masala doesn't have. We also had anjal fish steaks in the freezer. Thus, formulating my own recipe and making this fried fish was a cakewalk for me! Using nonstick pan for frying them ensures minimum use of oil. 

This awesome dish can be served as a starter or as a side dish with fish curry and rice. Meena made some special anjal curry with red boiled rice. What else does one need for quality dining and happy living!
Anjal/Seer Fish Steaks - 6(600 Gm)
Kundapur Masala Powder - 3 Tsp
Plain Yogurt - 2 Tbsp
Tamarind - Pea size ball
Salt - 1/2 Tsp(or to taste)
Rice Flour - 2 Tbsp
Coconut Oil - 4-6 Tsp
Chopped Coriander Leaves - A handful

Wash and pat dry anjal fish steaks.
Take 2 Tbsp water in a mixing bowl.
Soak tamarind and extract pulp.
Add salt, Kundapur masala powder, yogurt and rice flour.
Beat well to make a thick wet paste.
If necessary, add some more water.
Apply this paste on anjal steaks and marinate for 15-20 mins.
Heat 2-3 Tsp oil in a shallow nonstick pan.
Place 3-4 steaks in the pan and fry on medium heat for 3-5 mins until crusty.
Sprinkle shopped coriander leaves and flip the pieces to roast on the other side for 2-3 mins, or until crisp.
Transfer to a serving plate and sprinkle more coriander leaves.
Serve hot with a lemon wedge and choice of salad.
Vegetarians can use the same masala for frying thinly sliced bread fruit, raw plantain, potato, sweet potato, pumpkin, yam, kantola or parval.

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