Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Goan Fish Fry

 Published 2011-Nov-16   Updated 2017-Oct-03

- Submitted by Dahlia

(Fish Fry in Goan Style)

Recipe For Goan Fish Fry

Ingredients

  • Fish (Pomfret or any other fish) - 1 lb
  • Ginger Garlic Paste - 1 tsp
  • Lemon Juice - 2 tbsp
  • Turmeric Powder - 1/2 tsp + 1/2 tsp
  • Red Chilly Powder - 3 tsp (to taste)
  • Pepper Powder - 1/2 tsp
  • Coriander Powder (optional) - 2 tsp
  • Salt - to taste
  • Rava (Semolina, Sooji) - 3 tbsp
  • Oil - 3-4 tbsp (for shallow frying)

Method

  1. Clean the fish and make a few slits for the spices can get in. You can also cut it into steaks and proceed.
  2. In a small bowl, make a paste of lemon juice, ginger garlic paste, red chilly powder, pepper powder, coriander powder and salt.
  3. Rub the fish with the paste such that it coats the whole fish. Let this marinate for 15-30 minutes.
  4. Take the rava in a plate. Mix little salt and turmeric powder with the rava. You can add some chilly powder too if you like.
  5. Heat little oil in a tava or frying pan.
  6. Take the fish carefully and roll it in the rava mixture. The fish should be coated on all sides with the rava.
  7. Gently place the fish on the hot pan.
  8. Fry for about 4 minutes on one side or till the rava turns golden brown.
  9. Turn the fish carefully and fry the other side too. Drizzle some oil if needed.
  10. The rava forms a crispy layer on the outside. Garnish with lemon wedges and cilantro.

Serving Suggestions

  • Serve this as a complete meal with some salad and some bread.
  • You can serve this with rice and fish curry.

More Fish Recipes

Ridgegourd Shrimp Masala Ridgegourd Shrimp Masala Baked Fish Baked Fish Chinese Flavored Fish Roast Chinese Flavored Fish Roast Fish Pickle Fish Pickle
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Comments (5)

Person   ()
should there be turmeric in the marinade too?
Person   ()
it is very useful
Person   ()
Thank you.
Person   ()
vgood
Person   ()
Thank you.

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 Published by on and last updated on 2017-10-03.