Indian cuisine · Fish & Seafood

Mangalore Rava Fish

Fish marinated in a red chili-tamarind paste, coated in semolina and pan-fried until crisp.

Ingredients · for 4 servings

• 600 g firm white fish fillet (or 4 small whole fish)
• 2 tsp Kashmiri chili powder
• 1 tbsp tamarind paste
• 1/2 tsp turmeric
• 4 garlic cloves
• 150 g semolina
• 2 tbsp rice flour
• 1 sprig curry leaves
• 6 tbsp coconut oil (or canola oil as a substitute)
• 1 lime
• Salt

Instructions

1. Finely grate the garlic and mix with chili powder, tamarind paste, turmeric, salt and 2 tbsp water into a thick, deep red paste.
2. Rub the fish all over with the paste – for whole fish, score each side diagonally three times – cover and marinate in the fridge for 30 min.
3. Mix semolina and rice flour on a flat plate and press the marinated fish firmly into it so it's densely coated on all sides.
4. Warm coconut oil in a heavy pan over medium heat and let the curry leaves crackle in it for 20 sec. until fragrant.
5. Fry the fish for 4–5 min. per side without moving it, until the semolina crust is deep golden and audibly crisp.
6. Drain briefly on paper towels and serve with lime wedges and the fried curry leaves – steamed rice goes well alongside.