This Mangalorean Style Rava Pomfret Fish Fry is delicacy from coastal India. It's a crunchy fried fish recipe, but beneath the crunchy rava layer is where the magic happens. One bite into this delicious fish recipe is will you have wondering why you haven't tried this before!
I got introduced to this Mangalorean style Rava Pomfret Fish Fry after I married Denver and moved to Bangalore. But the first time I had it, I remember feeling like I wish I had this sooner because I had definitely missed out an amazing dish so far. This rava pomfret fry is quite deceptive. You see all that crust and think - meh, yet another crunchy fried fish recipe. But underneath that layer of rava (semolina) is a secret spicy flavor bomb, aka where the magic actually happens!
Quick Walk Through: Rava Pomfret Fish Fry
Reasons You'll This Recipe
- A super delicious and crunchy Indian take on the classic fish and chips
- Requires no fancy ingredients, and comes together with just pantry staples
- The perfect Sunday lunch recipe that's absolutely delicious but still quick and easy
- The whole dish comes together in about 30 minutes!
The Secret Spice Mix
This is a lazy girl's recipe. Since it has 4 ingredients, if you already have some Meet Mirsang handy. For those of you who don't know, meet mirsang is a Mangalorean masala or marinade that can be made ahead and stored in the refrigerator for months. It's a mixture of some common Indian spices and vinegar, which gives it a spicy, tangy flavor and a bright red color. I recommend always keeping a jar of this magic spice in the fridge. It's the BEST marinade you will ever make.
Frequently Asked Questions
The best thing about this dish is that it can work can work as both. You can serve it as a starter with some dipping sauce like my mango mustard dipping sauce, green chutney or simply tomato ketchup
Traditionally, Mangalorean fish fry is made in coconut oil. You can use any neutral-flavored oil like vegetable, rice bran, sunflower, canola, etc. if that's what you have available.
Top Tips To Make The Best Rava Pomfret Fish Fry
- This dish has very few ingredients, which is why I would recommend using the best quality of fish you can find to achieve the perfect texture and flavor.
- The longer you marinate the fish, the better the flavors will turn out. Marinate the fish for at least 10 minutes, but up to an hour if you have the time.
- The oil has to be hot but not smokey when you add the fish to the pan for frying. The first few seconds determine how crunchy your fish fry will be. If the oil is not hot enough, the results will be soggy and the opposite of what we're looking for.
Serving Ideas
Make this a fantastic Sunday meal with:
- Mangalorean Chicken Kori Rotti
- Mangalorean Ripe Mango Curry
- Steamed Rice orย Boiled Rice!
This Mangalorean Rava Pomfret Fish Fry is a delicacy and a staple in every Mangalorean household. It's crunchy, spicy and absolutely delicious. If you're a fish lover and have never tried this version from coastal India, I really encourage you to make it this weekend. I promise you won't be disappointed!
Rava Pomfret Fish Fry (Mangalorean Style)
Ingredients
- 4 Pomfret Whole Fish, cleaned
- 3 tablespoons Meet Mirsang
- ยฝ cup Rava or Semolina
- 3 to 4 tablespoons Coconut Oil for Frying See Note 1
- Salt
To make Meet Mirsang
- 3 tablespoons Chili Powder Red (I recommend Kashmiri Red )
- ยพ tablespoon Cumin Roasted Powder
- ยผ teaspoon Turmeric Powder
- ยพ teaspoon Salt
- 5 tablespoons Vinegar
Instructions
- If you don't have meet mirsang, mix together all the ingredients listed above for it.
- Rub meet mirsang marinade and salt all over the fish and set aside for 10 minutes. Making slits in the fish before marinating helps the masala penetrate inside so it's highly recommended.
- Take rava or semolina in a flat dish and dip each fish in it. Use your hands to sprinkle it on the fish, till it's crusted well on each side.
- Heat oil in a pan and shallow fry the fish for eight to ten minutesย on both sides.
- Serve hot.
Notes
- If you aren't fond of coconut oil, feel free to use any other vegetable oil or ghee.
- Meet mirsang is a mangalorean masala or marinade that can be made ahead and stored in the refrigerator for months. I recommend always keeping a jar of Meet Mirsang in the fridge.
- When shallow frying, ensure the pan is really hot. The initial few seconds determine how crispy the fry turns out to be. If the pan isn't hot enough, the rava will cook and become soggy instead of frying.ย
ashok says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
SHILPA RANADIVE says
Burp!!!!! Just tooooooo good. Just FYI I added a little ginger garlic paste to the recipe. It was just fantastic.
Richa says
Glad you liked it Shilpa!
Monica Joseph says
Hi Richa,
A Happy Diwali and a Prosperous New Year to you n family!!!!
Please give me the recipe of Meet Misangh as I too am a Mangalorean (Mumbai).
Your recipes are all so easy to follow and the ingredients are also available. Thank you so so much.
Thanks in advance.
Monica Joseph
richagupta says
Hey Monica, a very Happy Diwali and New to you and your family! I hope you've had a fantastic holiday ๐ You can check out this post for the recipe of Meet Mirsang. It's really easy to make and you can make a large quantity and store it http://myfoodstory.com/mangalorean-chili-salt-and-vinegar-marinade-fish-fry-recipe/
Siddharth Khanna says
Awesome!
Richa Gupta says
You made my day Niranjana! Thank you so much for trying it out ๐
Ponnu's Kitchen says
Hi Richa.. I tried this one at home last weekend and everyone loved it ๐ Thank you so much for the recipe ๐
Richa Gupta says
Happy you found a recipe you liked Razena! I hope you try it out.
Richa Gupta says
We absolutely love it on everything Sree. There's always a huge jar sitting in the fridge!