Authentic Fish Fry Recipe – Kerala Style Rava Fried Fish

Last Updated on 1 month by Neha Deshmukh

Authentic Fish Fry Recipe – Kerala Style Rava Fried Fish

Hey everyone! If you’re anything like me, a perfectly crispy, flavourful fish fry is pure comfort food. This Kerala-style Rava fried fish is a family favourite, and honestly, it’s one of the first things I learned to make when I moved out on my own. It’s surprisingly easy, and the results are always worth it. Get ready for a taste of Kerala sunshine in your kitchen!

Why You’ll Love This Recipe

This isn’t just any fish fry. The magic lies in the marinade – a vibrant blend of spices and tangy tamarind that really penetrates the fish. Then, the semolina (rava) coating gives it an incredible crunch. It’s a little bit spicy, a little bit tangy, and a whole lot delicious. Plus, it comes together pretty quickly, making it perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to make this Kerala Fish Fry:

• 6-7 fish fillets (any firm white fish works well – see variations below!)
• 5 garlic cloves
• 0.5 inch piece of ginger
• 1 tablespoon tamarind paste
• 0.75 teaspoon salt
• 1 tablespoon Kashmiri chilli powder
• 0.5 teaspoon turmeric powder
• 1-2 tablespoons water
• 0.5 cup Bombay Rava (semolina)
• 3 tablespoons coconut oil

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Kashmiri Chilli Powder: This is a game-changer! It gives a beautiful red colour and a mild heat. Don’t substitute with regular chilli powder if you can avoid it – the flavour profile is quite different.
• Bombay Rava/Semolina: This coarse semolina is what gives the fish that amazing crunch. It’s readily available in Indian grocery stores.
• Coconut Oil: Using coconut oil is essential for that authentic Kerala flavour. It adds a subtle sweetness that complements the spices beautifully.
• Tamarind Paste: Tamarind adds a lovely tanginess that balances the spices. You can find it in most Asian grocery stores, or even make your own from dried tamarind! A little goes a long way, so start with a tablespoon and adjust to your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the marinade. In a grinder, combine the garlic, ginger, chilli powder, turmeric, salt, and tamarind paste. Add just enough water (1-2 tablespoons) to help it grind into a thick, smooth paste. You don’t want it too runny!
2. Now, score the fish fillets lightly with a knife. This helps the marinade penetrate and ensures even cooking. Generously coat both sides of each fillet with the marinade. Make sure every nook and cranny is covered.
3. Next, spread the Bombay Rava (semolina) on a plate. Press each marinated fish fillet into the rava, ensuring a light, even coating on all sides. Don’t press too hard – we want a coating, not a crust!
4. Let the coated fish rest for about 30 minutes. This allows the flavours to meld and the rava to adhere properly. Trust me, this step makes a difference!
5. Heat the coconut oil in a pan over medium heat. Once hot, carefully place the fish fillets in the pan (don’t overcrowd!). Fry for about 3 minutes per side, or until golden brown and crispy.
6. Finally, drain the fried fish on paper towels to remove any excess oil. Garnish with fresh coriander and serve immediately with a wedge of lemon.

Expert Tips

• Don’t skip scoring the fish! It really helps with flavour absorption and even cooking.
• Make sure the oil is hot before adding the fish. This ensures a crispy exterior.
• Don’t overcrowd the pan. Fry in batches if necessary.
• For extra flavour, marinate the fish overnight in the fridge.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Gluten-Free Adaptation: Use gluten-free semolina (rava) or rice flour for the coating.
• Spice Level Adjustment: Adjust the amount of Kashmiri chilli powder to control the heat. You can also add a pinch of cayenne pepper for an extra kick.
• Fish Type Variations: I usually use Kingfish (seer fish) or Pomfret, but you can use any firm white fish like cod, tilapia, or basa. My friend’s mom always makes it with sardines – it’s delicious!
• Festival Adaptations: This fish fry is a staple during Onam and Christmas in Kerala. It’s often served as part of a larger festive spread.

Serving Suggestions

This Kerala Rava Fried Fish is fantastic on its own, but here are a few ideas for serving:

• With a side of rice and sambar.
• Alongside a simple salad.
• As part of a larger Indian thali.
• With a squeeze of lemon and a sprinkle of chaat masala.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer to restore some of the crispiness. Honestly though, it’s best enjoyed fresh!

FAQs

Let’s answer some common questions:

• Is this recipe suitable for other types of fish? Absolutely! As mentioned above, any firm white fish will work well.
• Can I use a different type of chilli powder? You can, but the flavour won’t be quite the same. Kashmiri chilli powder is preferred for its colour and mild heat.
• What is Bombay Rava and can it be substituted? Bombay Rava is a coarse semolina. If you can’t find it, you can use fine semolina, but the coating won’t be as crunchy.
• How can I adjust the marinade for a stronger/milder flavour? Add more chilli powder for a stronger flavour, or reduce the amount for a milder flavour. You can also add a squeeze of lime juice for extra tanginess.
• Can I bake the fish instead of frying? Yes, you can! Preheat your oven to 200°C (400°F). Place the coated fish on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and cooked through. It won’t be as crispy as fried fish, but it’s a healthier option.