Rava-fried fish
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Slices of kingfish or whole small fish rubbed with chilli masala, coated in semolina and shallow-fried until crisp.
Region: GoaOccasion: Everyday meals and fish-thali lunchesTime: 30 min + 20 min marinatingServes: 4Non-vegetarian
Ingredients
- 500 g kingfish (visvan) steaks, pomfret or mackerel
- 1½ tsp Goan red chilli powder
- ½ tsp turmeric powder
- 1 tsp ginger-garlic paste
- 1 tbsp lime juice or vinegar
- ½ cup fine semolina (rava)
- 2 tbsp rice flour (optional)
- Oil for shallow frying
- Salt to taste
Method
- Wash and pat the fish dry.
- Mix the chilli powder, turmeric, ginger-garlic paste, lime juice and salt, rub over the fish and keep for 20 minutes.
- Mix the semolina and rice flour on a plate and press each piece of fish into it to coat both sides.
- Heat oil in a flat pan and fry the fish on medium heat for 3–4 minutes on each side until golden and crisp.
- Serve hot with rice, fish curry and sol kadhi.
History
Coating fish with rava before frying is common along the Konkan coast, and in Goa it is a part of the everyday fish thali.
Significance
A piece of fried fish is almost always part of a Goan fish thali, alongside curry, rice and a vegetable.