Goan Prawn Rava Fry
Whole prawns coated in a spiced red masala paste then crusted in fine semolina (rava) and shallow-fried until the exterior is golden and crisp. One of Goa's most beloved seafood preparations — a staple appetiser at every Goan seafood shack and home feast.
Cuisines
Goan
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
| 250 grams | prawns, cleaned and deveined |
| 1 tablespoon | lime juice |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | ginger-garlic paste |
| to taste | salt |
| 1 cup | semolina (rava) |
| 2 tablespoons | rice flour |
| 3 tablespoons | oil for frying |
Instructions
- 1 In a bowl, marinate the prawns with lime juice, turmeric powder, red chili powder, garam masala, ginger-garlic paste, and salt. Mix well and let it sit for 15 minutes.
- 2 In a separate plate, mix semolina and rice flour together.
- 3 Coat each marinated prawn in the semolina-rice flour mixture, pressing gently to ensure a good coating.
- 4 Heat oil in a frying pan over medium heat.
- 5 Fry the coated prawns in batches, ensuring not to overcrowd the pan, until they are golden brown and crispy, about 3-4 minutes on each side.
- 6 Remove the prawns from the pan and place them on a paper towel to drain excess oil.
- 7 Serve hot with lime wedges and a side of salad or chutney.
Tips
For added flavor, you can add a pinch of asafoetida (hing) to the oil before frying the prawns.