A Base Recipe for Goan Rava Fry Fish
A Base Recipe for Goan Rava Fry Fish
This is a basic Goan Fish Fry with Rava. Rava Fry Fish takes me to the Beaches of Goa where we used to enjoy these at the local shacks. Also, A good crisp rava fry fish, as easy as it may look, has so many points to consider while frying to maintain it's crispiness which I’ve learnt along the way. For us Goans, a rava fried fish is so common and simple and I didn’t even realise that I hadn’t posted this recipe on my blog. Very recently, a person, after seeing a picture post on my rava fried fish asked for the recipe, I looked it up on my blog and it wasn’t there and I was like “Huh?”This took me back to my school days where we were made to learn the toughest Maths Sums for the exams (Group C and D) and when a simple Group A sum would come in the question paper, there were times we would get stuck and not know how to solve it! We are so often taught to tackle the tough things while the simple ones take a backseat!So, A Huge thank you to the people who have asked for this recipe. Here it is. My Group A recipe with all the Group D problem solving skills 🙂
Ingredients
- 500gms Visvon (Kingfish) approx. 6 slices – You can use anyfish of your choice
- 1 Tspn Table Salt(fine salt)
- 1 Tspn Kashmiri Chilly powder
- 1 Tspn Turmeric powder
- 2 Tspn Vinegar
- ½ Tspn Ginger Garlic Paste
- ½ Tspn Sugar
- 4 Tbspn Oil
- 1/2 Cup Fine Semolina for coating the fish
Instructions
- Get the Fish cut into slices (not medium thickness) at the Fish market, especially if the fish you’re using is one with a hard boneNote: You can use boneless Fish Filets tooWash the fish slices and pat them dry with a napkin. Apply the salt on all the fish slices on both sides and keep aside for at least 1 hourNote: I like to apply salt on each slice front and back individually rather than just sprinkling the salt and mixing it randomly. Ifeel that all the slices do not get coated with salt evenly.Also, patting the fish dry will ensure the fish doesn’t turnsoggy while fryingTip: To check that the fish has enough salt, when you feelthe fish with your fingers, it should be slimyAfter an hour, add the turmeric powder, chilly powder, vinegar, sugar and ginger garlic paste to the fish and mix it well. Keep this aside after 30 minutesNote: You can make a paste of the turmeric powder, chilly powder, vinegar, sugar and ginger garlic paste and then evenly coat it on all the fish slicesMy Mum doesn't use ginger garlic paste and sugar in the marinade and it still tastes really good. I like the taste of it ever since I tried it after some of my readers gave me this tip
- After 30minutes, heat oil in a pan on medium heat
- Coat every slice of fish with semolina
- Transfer the Rava coated fish into the Pan and fry the fish for about 5-7 minutes on medium heat or until it gets a golden crispy coat and then flip the fish to the other sideSome gyaan on why Fish gets stuck on the Pan and how to avoid it:1) The Pan should either be new and not old2) Preferably use a Non-stick pan which doesn’t have any scratches on it where the Teflon coating has been scratched off3) If using an Iron Pan, ensure that it is seasoned well4) Ensure that the Fish has enough salt. If not, the fish gets stuck5) Ensure there is not much water/liquid on the fish or in the masala or else the rava will get separated from the fish6) The Oil in the Pan has to be hot enough. If it’s not hot, the fish skin gets stuck on the Pan. To checkthis, place your palm above the pan. It should feel hot on your palm. Or youcan take a little rave and sprinkle it in the oil. If it sizzles, it means theoil is hot7) As soon as you put the fishon the pan, the oil should sizzle. It means that the oil is hot enough
- Let it fry for another 5-7 minutes on medium heat and you can then turn off the heatEnjoy these Golden Beauties as a starter or as a side dish, Fresh, Hot and Crispy. Sooooo Goooood!!
