3tablespoonsChili PowderRed (I recommend Kashmiri Red )
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 minutes on both sides.
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.