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Sunday, 15 January 2017

RAVA FISH FRY/ POMFRET SEMOLINA FRY/ PAPLET RAVA FRY



Hi friends. I am back after a long time being Christmas and holiday season. So first of all Happy New Year……. Let’s start this New Year with a yummy and simple enough recipe, Rava Fish Fry!!

This recipe takes me to my Cochin days. You get a variety of fresh and tasty fishes in Cochin. And in a typical Malyali household everyday you will have some or other Fish dish on the table. Though Rava fish fry is a very common recipe throughout the country, the marinating process and ingredients differ from place to place.

 The fish I have used in  this recipe is White Pomfret but you can try the same recipe with other variety of fishes as well like Grey Pomfret, Mackerel. Even Steaks (slices/cutlets) of King fish can be made using the same recipe.

Prep time: 30mins              Cooking time: 10mins                  Serves: 02 people

Ingredients:
  • White Pomfret / Paplet 250 gm (you can use one big fish or two to three smaller fishes)
  • Red chilli / lal mirch powder (1tsp)
  • Turmeric / haldi powder (1tsp)
  • Garam masala powder (1tbsp)
  • Salt (as per taste)
  • Lemon juice/ nimbu rass (2 tbsp, freshly squeezed)
  • Semolina / rava / suji (2tbsp)
  • Oil (for frying)


Method:
  • Clean the fish and de-gut it, wash  and keep aside for water to drain.
  • Meanwhile prepare the paste for marination by mixing all the masala (red chilli powder, turmeric powder, garam masala, salt) with the help of lemon juice.
  • Take the fish and make 4-5 oblique slits on both the sides of the fish, depending on the size of the fish.
  • Now marinate the fish by rubbing the above mentioned paste evenly over it and into the slits.
  • Keep the fish in the deep freezer for 15mins.
  • In a plate take semolina (rava). Remove fish from the freezer and coat it with a even layer of semolina (rava) .

  • Heat adequate amount  oil in a pan and deep fry the semolina coated fish in it for 7-8mins.
  • Once the fish turns golden brown, take it out of the oil carefully as the fish is very delicate. Drain the excess oil on an absorbent tissue paper.
  • Serve hot. 



Tips:
  • If it’s a small fish 2-3 slits will be enough.
  • For an enhanced experience serve the fish with Mint-Coriander  (Pudina-Dhaniya) Chutney.




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