I first fell in love with fish fry like this while studying hotel management at WGSHA in Manipal. So many afternoons were spent eating at small carts and unassuming restaurants across Udupi, Malpe, and Mangalore. Plates of freshly fried kane, anjal, or bangude arriving crisp, bright red, and impossibly aromatic. Those years gave me my earliest understanding of coastal Karnataka’s food and a deep respect for the sheer simplicity and confidence of its home-style cooking.
Across Mangalorean homes, eating fried fish is a near-everyday ritual. The masala used is the oldest and most traditional version: boiled Byadagi chillies ground with ginger, garlic, peppercorns, and a touch of tamarind for tang.
Kane (ladyfish) is especially prized along the Karnataka coast for its delicate flesh and sweet flavour. When coated in this masala and lightly dusted with rice flour, it crisps beautifully on a tawa while staying tender inside. Serve it with simple rice and dal or neer dosa. Or eat it straight off the pan, the way so many families, and many of us college students back then, happily did.
For the Masala (Base Paste):
| Byadagi chillies | 10–12 |
|---|---|
| Water | as needed |
| Garlic | 4-5 pods |
| Ginger | a 1-inch piece |
| Peppercorns | ½ teaspoon |
| Tamarind | small marble-sized piece (or 1–2 teaspoons of pulp) |
| Salt | to taste |
For the Fry:
| Ladyfish (Kane) | 4-6 |
|---|---|
| Coconut oil | for shallow-frying |
| Rice flour (optional) | 1-2 teaspoons |
| Lemon, wedges | to serve |
|---|
What You Will Need
Tawa or flat pan; grinder; bowl for marination; spoon; plate for dusting fish; kitchen towel
Instructions
Remove the seeds from the Byadagi chillies (optional, for milder heat). Boil them in a small pot of water for 5–7 minutes until soft.
Drain and cool the chillies slightly.
Grind the boiled chillies with garlic, ginger, peppercorns, tamarind, and salt.
Add only enough water to form a thick, smooth paste. The masala should have a spreadable consistency, not runny.
Clean the kane thoroughly and make 2–3 shallow slashes on each side.
Rub the masala generously over each fish, ensuring it gets into the slits. Rest for 20–30 minutes.
Heat coconut oil on a tawa over medium heat.
Place the fish on a plate and sprinkle a very light coating of rice flour over each side of the fish. This helps crisp the exterior without altering flavour.
Place the fish gently into the pan.
Shallow fry for 5–7 minutes on each side, until edges are crisp, the masala forms a light crust, and the fish is cooked through
Remove and drain briefly on a plate or kitchen towels. Serve with lemon wedges.
Tips:
- Byadagi chillies lend a distinct colour and aroma.
- Tamarind should be subtle; too much will overpower the fish.
- Kane cooks quickly, so avoid over-frying the fish.
- You can use the same masala for bangude (mackerel), pomfret, anjal, or prawns.
- Grinding boiled chillies gives a smoother masala and better adhesion to the fish.
Thomas, known widely as ChefTZac, is a chef, storyteller, and food systems advocate with nearly 15 years of professional cooking experience. After training at the Culinary Institute of America and working at Le Bernardin in New York City, he returned to India to explore the depth of regional cuisines, later helming the kitchen at The Bombay Canteen as Chef Partner.
In 2022, he founded The Locavore, a platform dedicated to Doing Good Through Food by championing local ingredients, producer communities, and culturally rooted knowledge systems. His work now sits at the intersection of food, memory, sustainability, and community—shaped by years of travelling across India to learn directly from home cooks, farmers, and indigenous communities.
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