Rava Fish Fry Recipe
Mangalorean rava fish fry is a crispy, pan-fried fish, with a spicy marinade and a light rava (semolina) coating. It's a quick 30-minute recipe made with simple ingredients, and it tastes amazing as a starter or side dish with rice and curry.
Servings: 5 fish-fillet
Calories: 181kcal
Equipment
- Frying pan
Ingredients
To make fish masala
- 2 teaspoon ginger-garlic paste
- 1 tablespoon Kashmiri red chili powder + 1 teaspoon spicy red chili powder
- salt to taste
- 1 teaspoon coriander Powder
- ½ teaspoon turmeric powder
- 1 tablespoon tamarind paste or use 1 tablespoon lemon juice
Other ingredients:
- 5 fish fillet
- ¾ cup fine rava (semolina)
- 3 tablespoons oil (divided)
Instructions
Preparations
- Soak a small lemon size tamarind ball in ½ cup of hot water for 10 minutes. Gently squeeze out the pulp. Set this aside. Tamarind pulp is ready.1 tablespoon tamarind paste
Making Fish Fry Masala
- In a small bowl, mix ginger-garlic paste, chili powder, salt, coriander powder, turmeric powder, and tamarind paste. Your fish masala or fish marinade is ready, Set it aside.2 teaspoon ginger-garlic paste, 1 tablespoon Kashmiri red chili powder + 1 teaspoon spicy red chili powder, salt to taste, 1 teaspoon coriander Powder, ½ teaspoon turmeric powder, 5 fish fillet
- Take the fish fillet and spread a thin layer of fish masala over it, making sure to cover the sides as well. If the paste is too thick, add 1 teaspoon of water, mix, and spread it over the fish.
- Take a plate and spread rava evenly on it. Place the marinated fish on the plate and gently press so it sticks well. Flip the fish and coat the other side too. Set these rava coated fish aside on a plate.¾ cup fine rava
Frying the fish
- Heat 3 tablespoons of oil in a pan over medium heat. Place the coated fish in the pan and shallow fry.
- Cook for 3-4 minutes on one side until crisp, then flip and fry for 3-4 minutes on the other side. Remove, serve hot, and enjoy.
Video
Notes
- Make the fish masala ahead and freeze it in an airtight container. Use within 15 days.
- Add the tamarind paste slowly, 1 teaspoon at a time, and keep the masala thick so it coats the fish well. If it turns too thick, add 1 teaspoon of water to make it spreadable. You can also replace tamarind with the same amount of lemon juice or use 1 teaspoon of vinegar.
- Marinate the fish in the fridge for 30 minutes to 1 hour. Then coat with rava and fry.
- After applying masala, you can also freeze the fish for up to a week. Thaw on the counter before coating with rava and frying.
- Adjust red chilli powder to taste.
- Kashmiri chilli powder is optional. It gives colour, so pair it with spicy chilli powder for heat.
Nutrition
Calories: 181kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 494mg | Potassium: 111mg | Fiber: 2g | Sugar: 1g | Vitamin A: 475IU | Calcium: 15mg | Iron: 2mg