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Rawa Fried Fish

Rawa Fried Fish

Fried Fish refers to fish which has been deep or shallow fried. It usually has a batter on top. The batter can be made from rawa or semolina, or bread crumbs.

Serves: 5 pieces | Prep Time: 20 minutes approx | Marination Time: 30 minutes | Cooking Time: 20 minutes approx

Ingredients Required:

  • Ginger - Garlic Paste - 1 Tbsp
  • Salt - 2 Tsp or to taste
  • Red Chilli Powder - 3 Tsp
  • Imli Paste - 1 Tbsp
  • Turmeric Powder - 2 Tsp
  • Rawa
  • Oil - 3 Tbsp
  • Fish - Surmai (5 pieces)

Utensils Required:

  • Pan
  • Spatula
  • Paper Towels

Method:

For the Marinade:

  • Wash the fish thoroughly. Once the fish is cleaned, add some Salt, Red Chilli Powder and Turmeric Powder to the fish.

 

  • Then add the Imli Paste and the Ginger Garlic Paste to the fish.

 

  • Massage the fish thoroughly to ensure all the ingredients are evenly spread over the fish.
  • Set the fish aside for 30 minutes to let it marinate.

 

For Frying:

  • Then add the semolina to the fish, and coat the fish evenly to avoid any bumps. The more evenly the fish is coated, the lesser are the chances of the semolina breaking off when you fry the fish. Ensure you cover the sides of the fish with some semolina too to make it crispy.
  • Heat oil in a pan. Once the oil is hot, add one fish at a time and cook until crisp on a slow flame. Ensure that you lower the flame before adding the fish to the oil to avoid the fish from soaking in too much oil.

 

  • Turn the fish halfway to cook the other side. Remember to cook the sides of the fish as well, to make sure the Semolina and the fish are entirely cooked. Your fish is cooked once the coating turns a beautiful golden-brown.

 

  • Once the fish is cooked, transfer the fish to a paper towel to drain the excess oil.
  • Squeeze some lime and your Rawa Fried Fish is ready to be served with your favourite chutney! It can also be eaten plain or with roti.

 

Note: Be careful not to add too much ginger-garlic paste to the fish as it will hide the flavour of the fish. However, you can add in a little more paste if the fish has a stronger flavour.

Note: This recipe can be used with fish other than Surmai too, for example, Pomfret and Rawas. It can also be used to make Rawa Fried Prawns.

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