It has been a long I have not written a recipe. It is not that I am not cooking. In fact, these days both I and Mehebub are cooking a lot. However, I was not feeling like coming up with a written recipe. Today I decided to write one; the blog, after all, needs nurturing, and hence, the recipe for Mangalorean Pomfret Rava Fry. A family favorite that I don't cook. Mehebub cooks it way better than me and hence whenever we eat it, he cooks it. Needless to say, I am sharing his recipe today.
The recipe calls for basic ingredients and this is something we have had a lot when we traveled to the south. I specifically like the simplistic flavors of this fish fry. With a hint of tamarind, proper rava crust, and perfectly fried, this fish fry can be served as a starter or as a side dish along with plain rice and dal.
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Tricks of making perfect Mangalorean Pomfret Rava Fry
The Mangalorean Rava Pomfret Fry is a coastal delicacy. The recipe calls for very basic ingredients and good quality Pomfret fish. This basically is a fish fry with a crunchy outer crust. the crust is prepared with Rava aka Semolina aka Suji. The spices are rather basic. The recipe depends on the trick of frying the marinated fish coated with rava.
Pasta loves the Rava fish fry Mehebub makes. She says the crunch is perfect. It seems Mehebub is patient with the shallow frying part which I am not. I prefer frying fish in loads of oil; deep-frying to be precise. Though this recipe calls for shallow frying. While I prefer it with my portion of Rice and Dal, both Mehebub and Pasta prefer to have it as a snack.
FAQ
Though both the recipes call for Rava, however, the spices are a bit different. Needless to say, flavors are different though both are equally good.
Obviously not! If using big fish, you can cut it into pieces and use those to fry.
traditionally in Mangalore coconut oil is used however, can use any vegetable oil to make it.
Pomfret Rava fry is both. You can serve it as a starter and you can serve it with plain rice and dal to enjoy a comforting meal.
For sure! the more you marinate is good. You can marinate ahead and fry the fish while serving so that the fish fry is hot.
Ingredients of Pomfret Rava Fry
- Fresh Pomfret (either whole and cleaned or cut into pieces
- Rava aka Semolina
- homemade paste; this is used to marinate the fish before frying
- Oil
Recipe Card
Mangalorean Rava Pomfret fry
- Total Time: 55 minutes
- Yield: 4 Portions 1x
- Diet: Low Calorie
Description
Mangalorean Rava Pomfret fry is a crispy fish fry and a coastal delicacy prepared with fresh pomfret fish. This is not a deep fried dish and hence, calls for less oil to make this tasty snack/ fish side.
Ingredients
- 4 Pomfret fish (medium; whole; cleaned)
- 75g (½ Cup) fine Rava/ Semolina
- 7-8 Tbsp. Coconut oil or Vegetable Oil
- 4 Tbsp. Spice Mix
Spice Mix ingredients
- 1 Tsp. Turmeric Powder
- 1 Tsp. Red Chili Powder
- 1 Tsp. Cumin Powder
- ½ Tsp. Coriander Powder
- 1 Tsp. Salt
- 2 Tbsp. Tamarind Pulp
- 1 Tsp. Garlic paste
- 1 Tsp. Ginger paste
- 1 Tbsp. Oil
For Garnishing
- ¼ cup chopped Onion
- 8 lemon slices (round)
- 2 Tbsp. chopped coriander leaves
Instructions
- Use clean fresh fish for this preparation.
- Give a few slits so that the fish can be marinated internally as well.
- Take Turmeric Powder, Red Chili Powder, Cumin Powder, Coriander Powder, Salt, and also Tamarind Pulp in a bowl.
- Add Ginger and Garlic paste and also 1 Tbsp. Oil.
- Now mix those to make a paste.
- Marinate the fishes with this paste.
- Keep marinated fish for 30 minutes before frying.
- Once done, coat the fishes from both the side with rava.
- While applying the rava, press the fishes so that those are coated properly
- Once coated keep those for 10 minutes as it is.
- Now take a pan and heat 2 Tbsp. Oil.
- Keep the flame low once the oil is properly heated.
- Place one or two fishes and shallow fry one side for around 3 minutes.
- Once done, flip the fish and fry the other side as well.
- The fishes will be crisp once frying is complete.
- Once done strain from the pan.
- Add oil again and fry the rest of the fishes.
- Serve hot and crispy Rava pomfret fry along with lemon, chopped onion and a few coriander leaves.
Notes
- Instead of whole fishes, you can use fish chunk as well.
- If tamarind is not available use 2 Tbsp. Lemon juice or vinegar.
- Instead of normal chili powder, you can use Kashmiri red chili powder.
- Do not deep fry the fishes while making Rava fry. The fishes should be shallow fried.
- If you are not willing to use coconut oil, use vegetable oil however, it is better not to use mustard oil and the flavor will overpower.
- Prep Time: 40min
- Cook Time: 15 min
- Category: Snack
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 150g
- Calories: 319
- Sugar: 0.7g
- Sodium: 833mg
- Fat: 19.5g
- Saturated Fat: 2.8g
- Carbohydrates: 17.3g
- Fiber: 1.3g
- Protein: 18.2g
- Cholesterol: 27mg
Easy Fish Recipes
- Kumro diye Ilish Macher Jhol (Hilsa fish curry with Pumpkin)
- Biyebarir Fish Butter Fry (also known as Bhetki Batter Fry)
- Piajkoli ar Aloo diye Tangra Macher Jhol (also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato)
- Shorshe Bata diye Parshe Macher Jhal (also known as Mullet Fish in Mustard Gravy)
- Bhetki Begum Bahar | Fish Begum Bahar
- Macher Teler Chorchori aka Fish Fat (and Fish liver & Intestine) Mishmash with Potatoes and Eggplant
- Kolkata Style Chilli Fish
- Doodh Maach | Bengali Fish Curry cooked with Milk aka Dudh Mach
- Malabar Fish Curry
- Aam Shol aka Shol Macher Tawk
- Magur Macher Rosha
- Ilish Mach er Dim Bhuna (also knwon as Ilish Mach er Dim er Jhuri)
- Chitol Macher Kaliya
- Bhetki Macher Dum
Have you tried the easy Fish Rava Fry recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe which you can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Here's the Pomfret Rava Fry Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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