Mangalore-based juice bar owner Mohammed Ashiq, 24, takes great pride in creating Indian food, especially the delicious offerings of his native place.

The MasterChef India Season 8 winner's favourite dish is the spicy, tangy, and oh-so-flavourful Fish Fry, which is a speciality in north Karnataka. "I have tried so many types of fish fry, but there's nothing like Mangalorean fish fry," Ashiq tells Mayur Sanap/Rediff.com.

Ashiq shares the recipe for dish which is very simple to make and can be had as an appetiser or alongside steamed rice, dal or rasam.

Seasoned with a tantalising mix of local Bedgi chillies, coriander and tamarind, the recipe is plenty aromatic and looks heavenly. It is a great dish to add to your Christmas or New Year dinner table.

Mangalorean Fish Fry

Serves: 4

Ingredients

• 4 meaty slices of king fish or pomfret or any fish of your choice, washed and cleaned
• 1 medium-sized onion, roughly chopped
• 10-15 bedgi chillies
• 2 tbsp dhania or coriander seeds
• 2 tbsp jeera or cumin seeds
• 1 tbsp imli or tamarind paste
• ¼ tsp haldi or turmeric powder
• Salt to taste, about 1 tsp
• 1 sprig curry patta or leaves
• 2 tbsp or more coconut oil, for shallow frying
• ½ cup water

Method

• In a mixer-grinder, combine the red chillies, cumin seeds, coriander seeds, chopped onion, turmeric powder, tamarind paste, salt.
  Grind to a smooth paste in a mixer, adding water as needed.
• Generously apply the paste on the fish slices.
  Make sure each piece is well-coated with the paste.
  Let the fish marinate in the paste for at least 10-15 minutes.
• Warm a non-stick or cast-iron frying pan over medium heat.
  Pour in the coconut oil.
  Shallow fry the fish along with the curry leaves over low heat for 7-8 minutes on each side.
  Drain from the oil and transfer onto a plate.
  Serve hot with steamed rice, dal or rasam.