Air fryer recipe · Starters
Mangalorean Tawa Fish Masala
Fiery byadgi-chilli fish with the smoky soul of a Tulu Nadu kitchen, made lighter in the basket.
- 18 minTotal time
- 195°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 95kcal
- 1.0 gprotein
- 8.0 gcarbs
- 8.2 gfat
- 3.8 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Pomfret or pearlspot fillets4 pieces
- Byadgi chilli paste2 tbsp
- Tamarind pulp1 tbsp
- Garlic cloves, crushed6 cloves
- Roasted coriander powder1 tsp
- Coconut oil1 tbsp
Method
Build the masala
Whisk together the byadgi chilli paste, tamarind pulp, crushed garlic, coriander powder and salt into a glossy maroon marinade. The tamarind keeps the heat tangy rather than blunt.
Coat the fillets
Smear the masala thickly over both sides of each fillet, working it into any natural grooves. Drizzle over the coconut oil to help the spices roast without scorching.
Rest the fish
Let the fillets marinate for 25 minutes at room temperature so the flesh absorbs the sour-spicy notes. Longer chilling firms delicate fish and prevents it breaking apart.
Lay it out
Line the basket with a perforated parchment round to stop sticking, then place the fillets without overlapping. Leave space so each side crisps evenly.
Air-fry the fish
Air-fry at 195C for 15 minutes, gently flipping at the eight-minute mark. The masala should darken to a smoky brick crust while the fish stays moist inside. The fish is done when it turns opaque and flakes easily with a fork.
