02/14/2026
Anjal Meen Tawa Fry with soft lacy Neer Doses is my Valentine’s on a plate. Resembles a wonky shaped Mangalorean heart right? What makes this extra special is the masala that is partly used to fry it and partly to slather on top of the fish after frying. Shallow-fried in an aromatic base of coconut oil and curry leaves, our hearts don’t need any other way in.
Here is my home recipe. Tried and tested. Favourite amongst friends and family.
Ingredients
* 5-6 fish slices (king fish, ravas, pomfret, whole mackerel etc)
* Curry leaves both for masala and pan frying
* lemon juice, turmeric and salt for the first marinade
* 10-15 Byadagi or Kashmiri chilies.
* A small lemon size ball of tamarind
* 3-4 garlic cloves
* 1/2 inch ginger
* 10 curry leaves
* 1 green chilli
* 1 tsp cumin seeds
* 2 tsp coriander seeds
* ¼ tsp fenugreek seeds
* ¼ tsp turmeric
* Coconut oil
* Curry leaves both for masala and pan frying
* Salt as per taste
Method
- Soak 10-15 Byadagi-Kashmiri chilies in hot water for a bit. Half an hour at least.
- While you prepare the masala paste, coat fish slices with turmeric, lemon juice and salt and keep aside.
- Grind soaked red chilies, roasted cumin, roasted coriander seeds, peppercorns and fenugreek seeds, 10-12 curry leaves, garlic pods, ginger, green chilli, tamarind, and salt. You could add a tsp of optional vinegar too.
- Take half of the chilli paste and marinate the fish slices for 1 hour. You can add a little water to the paste if it’s too thick. It should look like a thick batter. Shallow fry in coconut oil. It has to be coconut oil for the authentic taste.
- After frying all fish pieces add some more coconut oil to the same pan. Add curry leaves and the reserved masala paste. Add some water too to adjust the consistency to the restaurant style thickness. Cook till all the rawness is gone and the home smells divine.
- Put the fried fish pieces on top of this masala and carefully spread it on top of the fried pieces of fish. Serve hot.
