Tawa Badaga Fish Fry, also known as Mangalorean Fish Fry, is a popular coastal delicacy that is loved for its spicy and tangy flavors. This dish is traditionally made with fresh fish, marinated in a blend of aromatic spices, and fried to perfection on a tawa (flat griddle). Here’s a step-by-step guide to making the perfect Tawa Badaga Fish Fry in Mangalore style.
Ingredients:
4 medium-sized fish fillets (pomfret, kingfish, or any firm fish)
2 tablespoons red chili powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon black pepper powder
1 tablespoon ginger-garlic paste
2 tablespoons lemon juice
Salt to taste
2 tablespoons rice flour (for a crispy texture)
2 tablespoons semolina (rava) (optional, for extra crunch)
Coconut oil or vegetable oil for frying
Fresh curry leaves for garnish
Lemon wedges for serving
Instructions:
Preparation of Marinade: In a mixing bowl, combine red chili powder, turmeric powder, coriander powder, cumin powder, black pepper powder, ginger-garlic paste, lemon juice, and salt. Mix well to form a thick paste. If needed, add a few drops of water to achieve a smooth consistency.
Marinating the Fish: Apply the prepared spice paste generously over the fish fillets, ensuring they are well-coated. Let the fish marinate for at least 30 minutes to allow the flavors to infuse. For a richer flavor, you can marinate the fish for up to 2 hours in the refrigerator.
Coating the Fish: In a separate plate, mix rice flour and semolina (if using). Lightly coat each marinated fish fillet with the rice flour mixture. This will give the fish a crispy texture when fried.
Frying the Fish: Heat a tawa (flat griddle) over medium heat and add enough coconut oil or vegetable oil to cover the surface. Once the oil is hot, place the fish fillets on the tawa. Fry the fish for 3-4 minutes on each side until they are golden brown and crispy. Ensure that the fish is cooked through but not overcooked.
Garnishing and Serving: Remove the fish fillets from the tawa and drain any excess oil on paper towels. Garnish with fresh curry leaves and serve with lemon wedges. Tawa Badaga Fish Fry pairs beautifully with steamed rice, roti, or as a standalone appetizer.
Tips for Perfect Fish Fry:
Use fresh fish for the best flavor and texture.
Adjust the amount of red chili powder according to your spice preference.
Ensure the tawa is adequately heated before placing the fish fillets to avoid sticking.
Do not overcrowd the tawa; fry the fish in batches if needed for even cooking.
In conclusion, making the perfect Tawa Badaga Fish Fry in Mangalore style involves marinating the fish with a flavorful spice paste, coating it for a crispy texture, and frying it to golden perfection. This delightful dish is sure to be a hit at your dining table, bringing the coastal flavors of Mangalore right to your home.