Silver Fish Fry Recipe (Mangalorean Bolenjir Rava Fry)
This Silver Fish Fry (Mangalorean Bolenjir Rava Fry) is crispy, spicy, and very quick to make. The fish is coated with rava and deep-fried until golden and crunchy.
Servings: 6 people
Calories: 314kcal
Equipment
- 1 Kadai or Pan
- 1 Mixing bowl
Ingredients
- 500 grams Silver fish, (bolenjir or verli), before cleaning
- 8-10 curry leaves
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
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 (about 1 teaspoon at a time) to 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 15-30 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 enough oil in a kadhai 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.
Video
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 the fish marinate 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.
Nutrition
Serving: 6servings | Calories: 314kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Sodium: 413mg | Potassium: 70mg | Fiber: 1g | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg