Anjal/pomfret/aavoli -- 10 slices
Red chilly powder -- 5 to 6 tbsp
Pepper powder -- ½ tsp
Tamarind -- 1 lemon size ball
Curry leaves -- 2 hand ful
Coriander seeds -- 1 tsp
Coconut oil/any oil -- 4 to 5 tbsp
Salt to taste
Add little warm water to tamarind and make thick pulp and keep aside.
Add little oil and fry coriander seeds for 1 or 2 minutes.
Then grind coriander seeds, tamarind pulp and chilli powder into thick paste.
Take a shallow frying pan add oil. When it heats add 1 handful of curry leaves. Fry for 1 or 2 minutes. Add pepper powder again fry for 1 or 2 minutes then again add a handful of curry leaves and salt fry till oil separates.
Check the salt then slowly keep all fish slices in the masala and coat evenly while cooking then close the lid and shallow fry them till it gets cooked evenly
Ps:- This is a very spicy dish, if you need less spicy you use ½ Kashmiri chilly powder and ½ normal red chilly powder. You can use any oil, but to get authentic Manglorean taste you have to use coconut oil for frying.