Name: Rava Fish Fry( Udupi special semolina coated Fish Fry) recipe by Antara Navin at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 1 fillet of Basa fish; Semolina or suji to coat; oil for shallow fry; 3 garlic cloves finely chopped/grated; 1 knob ginger finely chopped/grated; 1 tsp red chili powder(cayenne or paprika); 1/2 tbsp Turmeric powder; 2 tsp Lemon juice; 1 tbsp oil ( preferably coconut oil/mustard oil)

ABOUT Rava Fish Fry( Udupi special semolina coated Fish Fry) RECIPE

This is one of the specialities of Udupi cuisine, a district in South Karnataka. This is prepared at my in laws house and is one of my favorites. It is very easy to prepare and served with simple rice and dal along with a slice of lemon. My recipe is from my mother in law.

Ingredients Serving: 2

1 fillet of Basa fish
Semolina or suji to coat
oil for shallow fry
3 garlic cloves finely chopped/grated
1 knob ginger finely chopped/grated
1 tsp red chili powder(cayenne or paprika)
1/2 tbsp Turmeric powder
2 tsp Lemon juice
1 tbsp oil ( preferably coconut oil/mustard oil)

Instructions

Wash and clean the fish with cold water. Pat it dry and cut the fillet into medium size fish pieces. Make slight gashes or light cuts with a knife into the fish pieces so that the masala gets infused inside the fish.
In a bowl, combine ginger paste, garlic paste, coconut or mustard oil, lemon juice, turmeric powder, red chilly powder and pinch of salt. Apply this masala paste on the fish pieces, both sides. Keep aside for 15 minutes.
In a flat plate, take the semolina. Add a little turmeric (for color) and a pinch of cayenne (for spice) into the semolina and mix it evenly. Lightly coat the fish pieces with semolina on both sides.
In a pan, add 1.5 tbsp of oil and when the oil is heated, lower the heat and shallow fry the fish, each side 5-7 minutes or till the fish is light golden on both the sides. Do not overcrowd the pan.
Once the fish is cooked properly, take it out on a plate and serve it hot, along with rice and dal with a slice of lemon.

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