Mangalorean cuisine is famous specially for the seafoods and fish rava
fry is one of the traditionally prepared dish among every households in coastal
south Karnataka. The method of preparing fish rava fry is same but there are
different type of masala’s used for marinating the fish. One type is by coating
paste prepared from chilli powder or
whole chillies, turmeric powder, sal t and lemon and other way by adding ginger
and garlic to it. This is my grandmothers recipe which we have been following since
my childhood and this recipe is my favorite among all other recipes.
Prep time Cook time Total time
1 hr 3o min 20 min 1
hr 50 min
Author: Home
Chefs Cooking
Recipe
type: Sea food
Cuisine: Mangalorean
Serves: 3 to 4 Servings
Ingredients:
Fish (Mackerel, King fish, Pomfret, Sardine, Lady fish) of your
choice
Semolina fine variety ½ cup
Byadgi dry red chillies 7 to 8
Turmeric Powder ½ tsp
Tamarind pulp or lemon juice 2 tsp
Salt to taste
Coconut oil for frying
Pepper Powder a pinch (Optional)
Asafoetida a pinch (Optional)
Instructions:
1.The fish that I have used for this recipe here is sardine. Cut
and clean the fish very well and sprinkle some salt. Mix thoroughly and allow
fish to absorb salt for about half an hour.
2.Meanwhile prepare for the masala and the first step is roast dry
red chillies with a tea spoon of oil.
3.In a blender add roasted dry red chillies, turmeric powder,
salt, tamarind pulp or lemon juice and grind to a smooth paste by adding little
by little water.
4.You can add a pinch of asafetida and pepper powder to the
grounded masala to get extra flavor though I have not added here.
5.Marinade the fish with prepared masala and keep aside for one
hour.
6.Heat a skillet with coconut oil for deep frying or shallow
frying the fish. In a plate spread semolina all over. Take a fish in hand and
gently coat with semolina and keep aside.
7.Similarly coat all the marinated fish very well and keep ready
for frying.
8.When oil is hot enough leave coated fish one by one onto oil.
After few seconds reduce the flame to medium in order to avoid any burning.
9.Flip all the fish to cook other side. When it is done remove the
fried fish onto absorbent paper.
10.Serve hot rava fish fry with a lemon wedge and it is a great
accompaniment for parboiled rice and fish curry.
Note:
1.If you are using fish other than sardine, make deep slashes
after cleaning the fish.
2.Instead of grinding the masala you can prepare the ready mix
masala by making a paste of kashmiri red chilli powder, turmeric powder,
salt and lemon juice.
3.You can either deep fry or shallow fry the fish.
4.You can also use rice flour instead of semolina for coating the
fish, or rice flour+ semolina mixture.
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