Golden, crispy and coated in a fiery red masala, this viral Fish Masala Fry is inspired by the bold coastal flavours loved across Goa, Maharashtra and Kerala . Traditionally made in Kerala seaside homes and local seafood eateries, fish fry has always been a comfort dish paired with rice, sambhar or simple dal-rice meals. Over time, street-style versions with extra spicy masala, crispy rava coating...
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Clean the mackerel thoroughly and make slits on each fish to allow the masala to infuse well.
Soak the tamarind ball in hot water and set aside.
Heat a frying pan ( preferably iron cast or non stick ) and add 2 tbsp oil.
Mix turmeric powder, kashmiri red chilli powder, spicy red chilli powder, 3 tbsp finely chopped onion and ginger garlic paste in the pan until well combined.
Place the mackerel in the pan one by one on low heat.
Sprinkle a few curry leaves over the fish.
Add a splash of water if the masala starts to stick or burn.
Cover the pan for 1 minute and then gently turn the fish.
Squeeze the tamarind pulp and spread it evenly over the fish.
Adjust salt to taste and sprinkle a few more curry leaves.
Fry the fish until the masala dries up but ensure it does not burn.
Transfer the fish to a serving plate and garnish with chopped coriander leaves.
Tastes best with boiled rice , sambhar or even fish curry will be the best to accompany with in lunch or dinner.
Use firm fish like surmai, pomfret, rawas or bangda ( mackerel ) , they hold masala well.
Don’t flip again and again. Let one side become crisp first. You might break the flesh because fish is quite tender, so be gentle.
Use coconut oil for coastal-style flavour.
For “viral reel look,” keep masala slightly thick and dark red.
Can I use a different type of fish?
Yes, you can use any fish of your choice for this recipe.
How do I prevent the masala from burning?
Add a splash of water if the masala starts to stick or burn while frying.
What can I serve this fish fry with?
Serve it hot with boiled rice, fish curry, or dal for a complete meal.
Can I skip the tamarind?
Tamarind adds a tangy flavor to the dish, but you can skip it or substitute with lemon juice if preferred.
How do I ensure the masala infuses well into the fish?
Make slits on the fish before cooking to allow the masala to penetrate deeply.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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