Mangalore fish fry masala recipe recipes

Anjal rava fry recipe | King fish rava fry recipe

Anjal rava fry recipe | King fish rava fry recipe

Anjal fishfry is a super favourite fishfry served in all Mangalore non-veg restaurants. My mom prepares fine masala paste of her own for fryingfish, this recipe I will post soon on my upcoming posts which can be preserved for a week in refrigerator
Anjal Fish Tawa Masala Fried

Anjal Fish Tawa Masala Fried

Mangalorean GSBs have opened new fish specialty restaurants and street food joints namely Giri Manja's, Prabhu Brothers, Machali and Bapama's
Bangda Masala Fry : Mangalorean Style

Bangda Masala Fry : Mangalorean Style

Mangalorean style Tava Fishfryrecipe in this blog. You can also use same recipe to prepare fish. Bangda fishfrymasala is one of the best sea
Goan mackerel cutlet recipe | bangda cutlet

Goan mackerel cutlet recipe | bangda cutlet

And vegetable cutlet being my favourite, which I devoured in college canteen during short break time and also I make must visit to my favourite food joints , when in Mangalore, just to savour these cutlets
Udupi Sambar ( Koddelu)

Udupi Sambar ( Koddelu)

I have always been fond of preparing some Udupi dishes, owing to my growing up years in the fabulous state of Karnataka and so we were exposed to different Kannada cuisine, most popular being Mangalore and Udupi, the hotels were known for their unique style of serving delicious sambar
Anjal Tawa Fried(Hotel Narayana Style)

Anjal Tawa Fried(Hotel Narayana Style)

Tawa Fried Fish can be made in different ways but the most addictive one I have tasted, is made by Hotel Narayana in Bunder Mangalore
Andhra Style Chicken Dum Biryani

Andhra Style Chicken Dum Biryani

Mangaloreans had their own favourite hangout for Andhra food in the Eighties, when RR opened Plantain Leaf restaurant in the basement of Hotel Hilltop on Court Hill under franchise
Chicken Ghee Roast - Baked Style

Chicken Ghee Roast - Baked Style

Recipe for Kundapur Masala Powder courtesy Saranya S Hegde's book 'Mangalorean Cuisine'. In the Eighties when I was regular at Anupama in Mangalore, I had asked my personal friend Ravi Shetty many times about the formula of the masala that goes into Ghee Roast and Egg masala Fried dishes but he said, it's a secret which he himself didn't know