Mangalorean Rava Pomfret fry

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Course Snack

Cuisine Indian

Keyword Debjanir Rannaghar, Mangalorean pomfret Rava Fry, Pomfret Rava Fry, Rava Fish Fry, Rava Pomfret Fry

Prep Time 40

Cook Time 15

Total Time 55

Servings Portions

Calories 319kcal

Cost Rs 350

Get Recipe Ingredients

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.

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.