This Mangalorean Style Rava Pomfret Fish Fry is coastal India’s claim to fame. Its a crunchy fried fish recipe but there is so much more to it than what meets the eye! The flavor beneath the crunchy rava layer is delicious because of the magical spice that hits you with the first bite!
This rava pomfret fry is quite deceptive. You see all that crust and think – Meh. Another crunchy fried fish recipe. I’ll just take my fish and chips please, thank you. But wait for that spicy flavor bomb to hit you. It’s all hidden under that layer of rava aka semolina. I like to call it the Indian queen fish of Fish and Chips fame. Because that’s what it is – Coastal India’s answer to the fried, oily fish and chips that we all love so much!
Ingredients
4 Pomfret Whole Fish, cleaned
3 tablespoons Meet Mirsang
1/2 cup Rava or Semolina
3 to 4 tablespoons Coconut Oil for Frying See Note 1
Salt
3 tablespoons Chili Powder Red (I recommend Kashmiri Red )
3/4 tablespoon Cumin Roasted Powder
1/4 teaspoon Turmeric Powder
3/4 teaspoon Salt
5 tablespoons Vinegar
Method* If you don't have meet mirsang, mix together all the ingredients listed above for it.
* Rub meet mirsang marinade and salt all over the fish and set aside for 10 minutes.
* Making slits in the fish before marinating helps the masala penetrate inside so it's highly recommended.
* Take rava or semolina in a flat dish and dip each fish in it.
* Use your hands to sprinkle it on the fish, till it's crusted well on each side.
* Heat oil in a pan and shallow fry the fish for eight to ten minutes on both sides.
* Serve hot.