Tarleli Rane Masala Recipe

Pat the red snapper fillets dry with paper towels. Make 2 shallow diagonal slashes across each fillet to allow marinade penetration.

In a medium bowl combine 1.5 tsp salt, 0.75 tsp turmeric, 1 tsp red chili powder, 1 tbs garlic paste, 1 tbs ginger paste, 1 tbs lemon juice and 2 tbs yogurt (if using). Mix into a smooth paste.

Rub the marinade evenly over the fillets, making sure to get some into the slashes and under the skin where possible. Cover and refrigerate for 20–30 minutes (up to 2 hours for deeper flavor).

Just before frying, sprinkle 3 tbs rice flour or semolina onto a plate and lightly dredge each marinated fillet to coat both sides — this gives a crisp exterior and helps the sauce adhere.

Shallow fry the fish

Heat 5 tbs vegetable oil in a large skillet over medium-high heat until shimmering. Gently place fillets skin-side down and cook 3–4 minutes until the skin is crisp and golden. Flip carefully and cook the other side 2–3 minutes more until cooked through (internal temperature ~60°C/140°F) and the flesh flakes easily. Transfer to a paper towel-lined plate and keep warm. Do not overcrowd the pan; fry in batches if necessary.

In a wide, clean skillet or saucepan heat 2 tbs oil over medium heat. Once hot, add 0.5 tsp cumin seeds, 0.5 tsp mustard seeds and 0.25 tsp fenugreek seeds (if using). Let them sizzle and pop for 20–30 seconds.

Add 1 cup thinly sliced onion and sauté 5–7 minutes until translucent and beginning to brown at the edges.

Stir in 1 tbs minced garlic, 1 tbs chopped ginger and 2 slit green chilies. Sauté 1–2 minutes until aromatic, taking care not to burn the garlic.

Add 1.5 cups finely chopped tomatoes and 1 tsp tomato paste (if using). Cook, stirring occasionally, 8–10 minutes until tomatoes break down and mixture darkens.

Stir in 1 tsp red chili powder, 1 tsp coriander powder, 0.5 tsp cumin powder, 0.5 tsp turmeric and 0.5 tsp garam masala. Fry the spices in the tomato-onion base 2–3 minutes to cook raw flavors away.

Add 0.5 cup water or fish stock, 1 tsp salt, 0.25 tsp sugar and 1 tsp tamarind paste (or 1 tbs lemon juice). Simmer gently 4–5 minutes to form a saucy, slightly thickened masala. Taste and adjust seasoning.

Add 8 curry leaves (if using) and 2 tbs chopped coriander. Stir and simmer 1 minute. For a silkier sauce, stir in 1 tbs butter off the heat.

Spread the prepared masala sauce in an even layer on a serving platter or in the same skillet over low heat.

Gently place the fried red snapper fillets on top of the hot masala, skin-side up or as preferred. Spoon a little sauce over each fillet to moisten but keep skin crisp.

Warm together on low for 1–2 minutes to marry flavors — do not simmer vigorously or the crust will soften excessively.

Garnish with an additional 2 tbs chopped coriander and serve immediately with lemon wedges on the side.