Mangalorean Style Rava Fish Fry is a crispy fried fish recipe. Fish fillets marinated in spicy homemade masala, coated with rava (semolina) and pan-fried until crisp. A quick & easy side dish that can be made in less than 30-minutes.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Side Dish
Cuisine: Indian, mangalorean
Servings: 12fish-fillet
Calories: 193kcal
Author: Preeti
Equipment
Frying pan
Ingredients
To make fish masala
2teaspoonginger-garlic paste
1tablespoonKashmiri red chili powder + 1 teaspoon spicy red chili powder
salt to taste
2teaspooncoriander Powder
¼teaspoonturmeric powder
1tablespoontamarind pasteor use 1 tablespoon lemon juice
Other ingredients:
5fish fillet
¾cupfine rava(semolina)
6-7tablespoonoil(divided)
To serve (optional)
Onion rings
Lemon wedges
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.
Making Fish Fry Masala
In a small mixing bowl, combine ginger-garlic paste, chili powder, salt, coriander powder, turmeric powder, and tamarind paste. Fish masala is ready. Set it aside.
Now take the fish fillet and apply thin layer of fish masala over it. Make sure to apply the masala on the sides.
Take a plate & spread rava over it. Place the marinated fish on this plate. Gently press the fish on it so that it gets coated well with rava. Flip the fish & coat it on the other side too. Set it aside.
Repeat the step 2 & 3 with the rest of the fish fillet. Keep them ready.
Frying the fish
Heat 3 tablespoon of oil in a pan over medium heat. ‘
Place the fish on the pan & shallow fry it.
Let the fish fry on one side for 3-4 minutes until it is crisp.
Flip it & fry for 3-4 minute on the other side too.
Remove, serve hot & enjoy.
Video
Notes
You can make the fish masala in advance. Transfer it to an airtight container. Store it in the freezer for longer shelf life. Use it within 15 days.
Do not add all the tamarind paste you prepared. Add the tamarind paste 1 teaspoon at a time & mix. Make sure you make a thick masala. If the masala is too thin then the fish will not get coated well with the masala.
Substitute the tamarind with either lemon juice or vinegar. Add the same quantity of lemon juice or use 1 teaspoon of vinegar.
For best flavors let the fish marinate in the fish masala for a minimum of 30 minutes to an hour. Store it in the refrigerator. After 30 minutes, coat it with rava & crisp fry it.
After applying the masala to the fish fillet, you can store it in an airtight container in the freezer. It stays good for a week. However, the flavor decreases with time. Whenever needed, take it out & place it on the kitchen counter to defrost. Then coat it with rava & shallow fry it.
If you find it difficult to apply the masala with your hands then use a spoon to coat the fish with the masala.
Add the red chili powder as per taste.
Using Kashmiri red chili powder is optional. It gives a deep red color to the fish masala. It is not spicy, so I added spicy red chili powder.