Rava Fish Fry, Mangalorean Style Rava Coated Fish Fry

Mangalorean style rava fish fry. Fish coated with home made masala and rava. Traditional fishes used for this fish fry are Bangda (English Mackerel), King fish (surmai, anjal), silver fish etc.. With step by step pictures.

Here is how to do Mangalorean style rava fish fry.

Masala Paste
Grind the garlic, ginger, red chilli powder, turmeric powder, salt and tamarind paste to a smooth marinade. I have used homemade tamarind paste for the recipe. Add very little water (a tablespoon at a time) while grinding. We need a thick paste so the marinade will adhere better to the fish.

Marinade on fish
Make gashes on the fish and apply the masala liberally on both sides of the fish.

Rava/Semolina Coat
Spread rava on a plate and dredge the masala coated fish with rava. Just a fine coat of rava is enough. Just dredge the fish gently with the rava.

Rest
Let the coated fish marinate for 30 minutes.

Shallow Fry
Coconut oil is traditionally used to shallow fry Mangalorean style rava fish. This fish fry preparation does not consume a lot of oil. Heat 3 tablespoon of coconut oil in a pan and shallow fry the fish on a medium flame. Fry for 3 minutes on each side.

Remove and drain on paper towels. Serve with lemon wedges and garnish with chopped coriander leaves.

Rava Fish Fry, Mangalorean Style Rava Coated Fish Fry

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★★★★★

5 from 1 reviews

• Author: Kannamma - Suguna Vinodh
• Total Time: 36 mins
• Yield: 6-7 fried filet 1x

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Description

Mangalorean style rava fish fry. Fish coated with home made masala and rava. Traditional fishes used for this fish fry are Bangda (English Mackerel), King fish (surmai, anjal), silver fish etc.

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Ingredients

Scale 1x2x3x

For the Masala Marinade

• 5 garlic cloves
• 1/2 inch piece ginger
• 1 tabespoon tamarind paste
• 3/4 teaspoon salt
• 1 tablespoon kashmiri chilli powder
• 1/2 teaspoon turmeric powder
• 1–2 tablespoon water to grind

Other Ingredients

• 1/2 cup bombay rava (fine semolina)
• 6–7 fish filet
• 3 tablespoon coconut oil

To Serve

• 4–5 lemon wedges
• 2 sprigs chopped coriander leaves

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Instructions

1. Grind the garlic, ginger, red chilli powder, turmeric powder, salt and tamarind paste to a smooth marinade. Add very little water ( a tablespoon at a time) while grinding.
2. Make gashes on the fish and apply the masala liberally on both sides of the fish.
3. Spread rava on a plate and dredge the masala coated fish with rava.
4. Let the coated fish marinate for 30 minutes.
5. Heat 3 tablespoon of coconut oil in a pan and shallow fry the fish on a medium flame. Fry for 3 minutes on each side.
6. Remove and drain on paper towels. Serve with lemon wedges and garnish with chopped coriander leaves.

• Prep Time: 30 mins
• Cook Time: 6 mins
• Category: Appetizer
• Cuisine: South Indian