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
| 4 pieces | fish fillets (pomfret, mackerel, or kingfish) |
| 1 tablespoon | red chili powder |
| 0.5 teaspoon | turmeric powder |
| 1 teaspoon | ginger-garlic paste |
| 1 teaspoon | lemon juice |
| — | salt to taste |
| 0.5 cup | semolina (rava) |
| 2 tablespoons | rice flour |
| 4 tablespoons | coconut oil or vegetable oil for frying |
Instructions
- 1 Clean the fish fillets thoroughly and pat them dry with a kitchen towel.
- 2 In a bowl, mix red chili powder, turmeric powder, ginger-garlic paste, lemon juice, and salt.
- 3 Apply the marinade evenly over the fish fillets and let them marinate for at least 15 minutes.
- 4 In a shallow plate, mix semolina and rice flour. This will be used for coating the fish.
- 5 Heat coconut oil in a pan over medium heat.
- 6 Coat each marinated fish fillet with the semolina-rice flour mixture, pressing gently to ensure it sticks.
- 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 Remove the fish from the pan and place them on a paper towel to drain excess oil.
- 9 Serve hot with lemon wedges and onion rings.
Tips
For a spicier version, add a pinch of black pepper powder to the marinade.