Rava Fish Curry

INGREDIENTS

• 500g fish fillets (preferably boneless, like kingfish or pomfret)
• 1/2 cup semolina (rava)
• 1 tbsp rice flour
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala powder
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1/2 tsp salt (or to taste)
• 1/2 tsp pepper powder
• 1 tbsp fresh coriander leaves, chopped (for garnish)
• 2 tbsp mustard oil (or any oil for shallow frying)
• 1/2 tsp cumin powder
• 1/2 tsp ajwain (carom seeds, optional)

Recipe

Step 1: Prepare the Fish

- Clean the fish fillets, remove any skin if desired, and pat dry with paper towels to remove excess moisture.

- Marinate the fish fillets with turmeric powder, red chili powder, garam masala powder, ginger-garlic paste, salt, and lemon juice.

- Let it sit for 20-30 minutes to absorb the flavors.

Step 2: Coat the Fish

- In a shallow plate or bowl, mix rava (semolina), rice flour, cumin powder, ajwain, and pepper powder.

- Coat the marinated fish fillets evenly with the rava mixture, pressing gently to ensure a good coating.

- Make sure each fillet is well covered with the rava.

Step 3: Fry the Fish

- Heat mustard oil in a pan on medium-high heat. Once the oil is hot, gently place the fish fillets in the pan.

- Shallow fry the fish fillets for about 3-4 minutes on each side or until the coating turns golden brown and crispy.

- Don't overcrowd the pan; fry in batches if needed.

Step 4: Serve

- Once the fish fillets are crispy and cooked through, remove them from the pan and place them on a paper towel to absorb excess oil.

- Garnish with fresh coriander leaves for a burst of color.

- Serve hot with lemon wedges, onion rings, or a simple cucumber salad on the side.

Bonus Tip:

- For extra crispiness, you can mix a little cornflour with the rava coating.