Rava Fish Fry

Rava Fish Fry

Rava Fish Fry

Fresh fish fillets — surmai, pomfret, or lady fish — coated in a paste of red chilli, turmeric, and garlic, then rolled in fine semolina and shallow-fried in coconut oil until a golden, crunchy crust forms. The semolina coating is the Mangalorean distinction, giving a crackle absent in plain masala fries.

Cuisines

Mangalorean Malvani Saraswat Goan

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 15 min Total: 35 min 2-3 servings

Ingredients

Fish Fillet 4 pieces Fish Fillet
red chili powder 1 tablespoon Red chili powder
turmeric powder 0.5 teaspoon Turmeric powder
ginger-garlic paste 1 teaspoon Ginger-garlic paste
lemon juice 1 teaspoon Lemon juice
salt — Salt , to taste
Semolina 0.5 cup Semolina
rice flour 2 tablespoons Rice flour
oil 4 tablespoons Oil , coconut or vegetable, for frying

Instructions

  1. 1 Clean the fish fillets thoroughly and pat them dry with a kitchen towel.
  2. 2 In a bowl, mix red chili powder, turmeric powder, ginger-garlic paste, lemon juice, and salt.
  3. 3 Apply the marinade evenly over the fish fillets and let them marinate for at least 15 minutes.
  4. 4 In a shallow plate, mix semolina and rice flour. This will be used for coating the fish.
  5. 5 Heat coconut oil in a pan over medium heat.
  6. 6 Coat each marinated fish fillet with the semolina-rice flour mixture, pressing gently to ensure it sticks.
  7. 7 Once the oil is hot, place the coated fish fillets in the pan and fry them on medium heat for about 3-4 minutes on each side, or until they are golden brown and crispy.
  8. 8 Remove the fish from the pan and place them on a paper towel to drain excess oil.
  9. 9 Serve hot with lemon wedges and onion rings.

Tips

For a spicier version, add a pinch of black pepper powder to the marinade.