What’s a typical Malayali dinner without fish? Well, nothing! But why settle for the ordinary fish curry?
This modern spin to the regular fish fry will leave you asking for more. Wondering what’s cooking? Look no further, because we are preparing Rava Fish Curry!
Although Rava fish fry is a very common recipe throughout the country, the marination process and ingredients differ from place to place.
The fish used in this recipe is White Pomfret but you can try the same recipe with other variety of fishes such as Grey Pomfret, Mackerel. Even King Fish steak can be prepared using the same recipe.
Prep time: 30mins Cooking time: 10mins Serves: 02 people
White Pomfret / Paplet 250 gm (you can use one big fish or two to three smaller fishes)
Red chilli / lal mirch powder (1tsp)
Turmeric / haldi powder (1tsp)
Garam masala powder (1tbsp)
Salt (as per taste)
Lemon juice/ nimbu rass (2 tbsp, freshly squeezed)
Semolina / rava / suji (2tbsp)
Oil (for frying)
Clean the fish and de-gut it, wash and keep aside for water to drain.
Meanwhile prepare the paste for marination by mixing all the masala (red chilli powder, turmeric powder, garam masala, salt) with the help of lemon juice.
Take the fish and make 4-5 oblique slits on both the sides of the fish, depending on the size of the fish.
Now marinate the fish by rubbing the above mentioned paste evenly over it and into the slits.
Keep the fish in the deep freezer for 15mins.
In a plate take semolina (rava). Remove fish from the freezer and coat it with a even layer of semolina (rava) .
Heat adequate amount oil in a pan and deep fry the semolina coated fish in it for 7-8mins.
Once the fish turns golden brown, take it out of the oil carefully as the fish is very delicate. Drain the excess oil on an absorbent tissue paper.
If it’s a small fish 2-3 slits will be enough.
Serve the fish with Mint-Coriander (Pudina-Dhaniya) Chutney.