Rava Fish Fry

Rava Fish Fry is a popular Goan Fish recipe. I had it for the first time many years ago on my first visit to Goa. It is quick and easy to make and all the ingredients are readily available at home. Rava Fish Fry is on top of my list of we have guests at short notice. I just order the Fish and the rest of the ingredients are usually available at home. This is one of those no fuss fish recipes.

The semolina coating makes the outer surface crisp while keeping the inner flesh succulent and soft. The fish when marinated for a couple of hours absorbs spices well. Tamarind and Lemon give a tangy flavour, vinegar not only adds to the tangy flavour but also helps in subduing the smell of the fish.

I got a large seer fish today. Seer does not have too many bones and therefore is easy and safe to eat, especially for children. Depending on availability you can also use King Fish or Pomfret

This recipe can also be used as a starter. I marinate the fish once a week and freeze it. I then take out small portions through the week for my daughter who carries a piece of fish in her lunchbox with lentils. This is one preparation for which she does not complain about the spice.

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Rava Fish Fry

 Recipe for Goan style Rawa Fish Fry. It is an easy recipe with a few readily available ingredients.

Course

appetizer

Cuisine

indian

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

180 minutes

Servings

number

Ingredients

• 500 grams Seer Fish ( Approx 6 Large fish Fillet)

Marination

• 1 tablespoon Coriander Powder
• 1.5 teaspoons Red Chilli Kashmiri Powder
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Tamarin Paste
• 1 Lemon
• 1/2 teaspoon Vinegar
• To Taste Salt

For Frying

• 1/2 cup Semolina
• 8 - 10 Curry leaves
• Oil For Frying

Course appetizer Cuisine indian Prep Time 10 minutes Cook Time 20 minutes Passive Time 180 minutes Servings number Ingredients 500 grams Seer Fish ( Approx 6 Large fish Fillet) Marination 1 tablespoon Coriander Powder 1.5 teaspoons Red Chilli Kashmiri Powder 1/2 teaspoon Turmeric Powder 1/4 teaspoon Tamarin Paste 1 Lemon 1/2 teaspoon Vinegar To Taste Salt For Frying 1/2 cup Semolina 8 - 10 Curry leaves Oil For Frying

Instructions

1. Wash and pat dry fish
2. Make a thick paste of all the ingredients listed above for marination. If you do not have Kashmiri Chilli powder, you can use red chilly powder. Adjust the quantity of chilly depending upon how spicy you want the fish to be. The above measure is for a medium spicy preparation.
3. Rub the spices over the fish and and keep it aside for 4 hours. If marinatring overnight, keep the fish in the fridge
4. For frying, Heat oil ( approx 1/3 cup ) in a pan.
5. Put the curry leaves in the oil and take it out as the leaves are crisp. Oil absorbs the flavour of curry leaves
6. Coat the fish well with semolina on both the sides and shallow fry
7. Garnish with fried curry leaves, squeeze juice of half a lemon.
8. Serve hot with mint chutney

Recipe Notes

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