Silver Fish Fry Recipe (Mangalorean Bolenjir Rava Fry)
This crispy silver fish fry recipe is from Mangalorean cuisine. Fish is marinated with simple Indian spices and coated with rava or semolina for a crispy crunch and then deep-fried. Easy, quick, & very tasty bolenjir fry recipe.
Servings: 6 people
Equipment
- 1 Kadai or Pan
- 1 Mixing bowl
Ingredients
For the marinade
- 1 tablespoon Kashmiri red chili powder
- ½ teaspoon turmeric
- 1 teaspoon coriander powder
- 2 teaspoon ginger-garlic paste
- 2 teaspoon lemon juice
- salt to taste
- silver fish also known as Bolenjir or verli 500 grams (before cleaning)
For the crispy rava fry coating
- ½ cup semolina rava
- ½ teaspoon turmeric
- ½ teaspoon Kashmiri red chili powder
- a pinch of salt
Instructions
- First, clean the silver fish properly. Wash well and keep it on a colander to drain all the water. This step is important so the marinade sticks well.
- In a bowl, add Kashmiri red chilli powder, turmeric, coriander powder, ginger-garlic paste, lemon juice, and salt. Mix everything well. Add water little by little, 1 teaspoon at a time, and make a thick paste. Taste and adjust salt or lemon if needed.
- Add the silver fish (Bolenjir or Verli) to the marinade. Mix gently so all the fish is well coated. Keep it aside to marinate for 10-15 minutes.
- In another plate, add semolina (rava), a pinch of turmeric, Kashmiri red chilli powder, and a little salt. Mix well. Take a few marinated fish and roll them in the rava mixture. Press gently so the coating sticks well. Keep the coated fish on a plate. Repeat with the remaining fish.
- Heat oil in a pan over medium heat for deep-frying. When the oil is hot, reduce the flame to low. Add the fish in batches. Do not overcrowd the pan. After adding the fish, do not touch or move it for a few seconds. Let the coating set. Add curry leaves. Tip: Press the coating on the fish once again before adding it to the pan. This helps the coating stick well and not come off while frying.
- Flip gently and fry until both sides are golden and crispy. Remove and keep aside. Before frying the next batch, heat the oil again. Once hot, reduce the heat and fry the remaining fish the same way. Serve fish fry hot with lemon wedges or chutney. I serve it as a side dish with rice and curry for a quick meal.
Notes
- Fry in batches: Don't overcrowd the pan, or the coating may fall off.
- Coat with rava carefully: Press lightly so it sticks well and gives a perfect crunch.
- Keep the fish dry: Drain and pat dry before marinating. Otherwise, the coating won't stick.
- Marinate properly: Let it sit for 30-60 minutes in the fridge for better flavor.
- Manage oil temperature: Heat the oil hot, then lower the heat to low before adding fish to cook evenly.
- Take your time: Fry slowly for a golden, crispy outside and soft inside.