Mangalorean style rava or semolina crusted pomfret fish fry is an authentic spicy, crunchy coastal India recipe. It’s really easy to make, and will make you want to lick your fingers!
4 Pomfret (Whole Fish, cleaned)
1/2 cup Rava (or Semolina)
3 to 4 tablespoons Coconut Oil for Frying (See Note 1)
For marination –
3 tablespoons Chili Powder, Red (I recommend Kashmiri Red )
3/4 tablespoon Cumin (Roasted Powder)
1/4 teaspoon Turmeric (Powder)
Ginger garlic paste – 1 tsp (optional)
3/4 teaspoon salt
Lemon juice – 1 tbs
Mix Chili Powder, Cumin (Roasted Powder), Turmeric, Ginger garlic paste, and salt.
Rub prepared paste properly so that it gets coated evenly to the fish and set aside for at least for 5 hrs in the refrigerator. Making slits in the fish before marinating helps the masala penetrate inside so it’s highly recommended.
Take rava or semolina in a flat dish and dip each fish in it. Use your hands to sprinkle it on the fish, till it’s crusted well on each side.
Heat oil in a pan and shallow fry the fish for eight to ten minutes on both sides.
Serve hot, sprinkle some chopped coriander on it and Enjoy!