My Food and travel memoir

Rava fish fry is not only a delightful dish but also a versatile one. You can customise the spiciness of the masala paste to suit your personal preferences, adding a touch of tangy lemon juice for an extra kick. Additionally, you can complement this dish with a refreshing side salad tossed in a zesty vinaigrette, adding a burst of freshness to your meal or even as a side dish with a glass of drink! This delightful recipe is perfect for a leisurely Sunday lunch. Indulge in the crispy exterior and succulent interior of this pomfret fish fry, and enjoy your it with every flavourful bite.

INGREDIENTS

Any fish cut into pieces – 4 to 6 pieces (I have used whole Pomfret)

Oil for frying (Traditionally Coconut oil is used)

For Masala

Red chilly powder – 2 Tsp

Coriander powder – 1 Tbsp

Turmeric – 1/4^th Tsp.

Asafoetida (Hing) – A pinch, optional

Tamarind pulp – 1 Tbsp

Salt

Rava/Rice Flour – For coating


METHOD

1. Clean the fish and pat it dry. On a whole fish make 2-3 light slights over the fish.

2. Soak some tamarind in hot water till soft. Extract thick puree and keep.

3. In a bowl, add in all the masala ingredients and salt. Mix it well.

4. Coat the masala on the fish and marinate for an hour.

5. Heat few tablespoons of oil.  Coat the fist with rava/ rice flour and fry it till nicely browned and cooked.


NOTE – Other alternative is to grind some soaked rice with masala keeping the paste coarse, marinate the fish with that and then fry (No need of coating rice flour).

You don’t need a silver fork to eat good food.

Paul Prudhomme