FISH RAWA FRY

FISH RAWA FRY

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Even though I am a bong, but I must admit that I don’t prefer fish dishes in my diet from my childhood, but my Ma ( mom ) always used to scold me that “You are a Bengali girl and would be married in a Bengali home , if you don’t develop the taste of eating fish in your diet then you will face problems after marriage“. Anyhow she used to make me have my fish quota of the week, which I had restricted to once a week.

It has been a tradition in our house that every Sunday my Baba (dad) would go early morning to get the non veg quota for the whole week and in that fresh fish was consumed the day it was bought.

Sometimes to give him company, I used to go along with him to the fish and meat market and after purchase, we used to get out of the market through a narrow lane where the fish vendors would have put up small stalls selling fresh fried tava fish, other different varieties of fried fish coated in tangy spicy masala, fried rawa coated and some crumb fried.

raw-fish-2_1

And can you believe me as a fish hater surprisingly loved the aroma whiffing out of those stalls, may be the hidden bong inside me finally was coming out! My baba would always know looking at my face that what I wanted… it was a magical bonding between me and my baba… without me saying he would understand everything, I wish some day my hubby dear will also understand me that way, keeping my fingers crossed.

Let us come back to the story, I and my baba enjoyed the spicy, tangy, masaladar and drenched in oil yummy to its core fried fish to our hearts content, standing by the side of the road, relishing each and every bite of it with a squeeze of lime and some onion rings aaaah… it was an awesome experience.

Coming back to home we tried that dish at home and it was yum…
My Ma was shocked to see me relishing fish! But finally she was happy that her girl was eating fish.

This is my recipe on fish rawa fry, soon I will share many more such fish fry dishes with my own twist. Hope you all try it and like it. It goes well with simple dal chawal or as a side dish or even as a starter. Happy cooking!

raw-fish-3_1RECIPE FOR FISH RAWA FRY

Ingredients for Fish Rawa Fry:

  • 6 – 8 nos –  Sardines fish ( washed and guts cleaned )
  • 1 tsp – Ginger and Garlic paste
  • 1 tsp – Red chilli powder
  • ½ tsp – Turmeric powder
  • ½ tsp – Garam masala powder
  • 1 tsp – Tandoori masala powder
  • 1 and ½ tbsp – Lemon juice
  • ½ cup – Rawa (Semolina ) for coating
  • Oil for shallow frying the fish
  • Salt to taste
  • Onion rings and lemon wedges to serve with

raw-fish-4_1Method:

  1. Clean the guts of the fish and wash them thoroughly and pat dry all the moisture with a tissue paper.
  2. Make some deep gashes on both the sides of the fish.
  3. Take the ginger garlic paste along with red chilli powder, turmeric powder, garam masala powder, tandoori masala powder, lemon juice and salt to taste, mix everything to make a thick masala paste if at this point you think the masala is dry add more lemon juice to it.
  4. Rub this paste generously on the fish, rub inside the gashes also so that the flavors of the masala will go deep inside the fish meat.
  5. Let these fish marinate for around 4 to 5 hours.
  6. When you are ready to fry the fish, take some rawa on a flat plate and add pinch of salt to the rawa and mix well.
  7. Roll the marinated fish on the rawa patting nicely so that the fish is coated with rawa on all the sides.
  8. Heat oil in a flat pan to shallow fry the fish.
  9. When the oil is hot enough place the fish carefully on the pan, remember not to overcrowd the pan. Fry 3 to 4 at a time depending on the size of the pan.
  10. Fry the fish on medium heat flip and fry on both the sides till the fish is cooked and golden on both the sides. (Do not over cook the fish, as the cooking time of fish is very less and if you overcook fish it will become dry from inside.)
  11. When done take them out on an absorbent paper to drain off the excess oil.
  12. Serve hot with lemon wedges and onion rings.

raw-fish-5_1Note:

  • I have used Sardines fish here but you can use any small fish for this dish, this recipe works great with other fishes like Pomfret, Bhangda, Mackrels, Ladyfish etc.
  • If you don’t have small fish you can use this marinate masala for frying sliced fish also its all up to your preferences.
FISH RAWA FRY
 
Author:
Recipe type: Appetizers, Fish, Non-veg
Cuisine: Indian
Ingredients
  • 6 – 8 nos – Sardines fish ( washed and guts cleaned )
  • 1 tsp – Ginger and Garlic paste
  • 1 tsp – Red chilli powder
  • ½ tsp – Turmeric powder
  • ½ tsp – Garam masala powder
  • 1 tsp – Tandoori masala powder
  • 1 and ½ tbsp – Lemon juice
  • ½ cup – Rawa (Semolina ) for coating
  • Oil for shallow frying the fish
  • Salt to taste
  • Onion rings and lemon wedges to serve with
Instructions
  1. Clean the guts of the fish and wash them thoroughly and pat dry all the moisture with a tissue paper.
  2. Make some deep gashes on both the sides of the fish.
  3. Take the ginger garlic paste along with red chilli powder, turmeric powder, garam masala powder, tandoori masala powder, lemon juice and salt to taste, mix everything to make a thick masala paste if at this point you think the masala is dry add more lemon juice to it.
  4. Rub this paste generously on the fish, rub inside the gashes also so that the flavors of the masala will go deep inside the fish meat.
  5. Let these fish marinate for around 4 to 5 hours.
  6. When you are ready to fry the fish, take some rawa on a flat plate and add pinch of salt to the rawa and mix well.
  7. Roll the marinated fish on the rawa patting nicely so that the fish is coated with rawa on all the sides.
  8. Heat oil in a flat pan to shallow fry the fish.
  9. When the oil is hot enough place the fish carefully on the pan, remember not to overcrowd the pan. Fry 3 to 4 at a time depending on the size of the pan.
  10. Fry the fish on medium heat flip and fry on both the sides till the fish is cooked and golden on both the sides. (Do not over cook the fish, as the cooking time of fish is very less and if you overcook fish it will become dry from inside.)
  11. When done take them out on an absorbent paper to drain off the excess oil.
  12. Serve hot with lemon wedges and onion rings.
Notes
1. I have used Sardines fish here but you can use any small fish for this dish, this recipe works great with other fishes like Pomfret, Bhangda, Mackrels, Ladyfish etc.
2. If you don’t have small fish you can use this marinate masala for frying sliced fish also its all up to your preferences.

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