Entree: India – Interior Karnataka – ಕಾಣೆ ರವಾ ಫ್ರೈ ➤ Kāne Rava Fry (Crisp semolina-coated fried fish seasoned with Karnataka spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 7 min

Additional 30 min

Total 50 min

Ingredients

- 4 mackerel fillets, approx. 6 oz (170 g) each, skin on
- 1 cup (120 g) coarse semolina (rava)
- 1/4 cup (30 g) rice flour
- 2 tbsp (30 ml) vegetable oil for brushing / light coating
- 1/2 cup (120 ml) vegetable oil for shallow frying
- 2 tsp (10 g) Kashmiri red chili powder (or mild red chili powder)
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) ginger-garlic paste
- 10–12 fresh curry leaves
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 1 small green chili, finely sliced (optional)

Instructions

1. Rinse the fillets and pat dry with paper towels. Make 3 shallow diagonal slashes on each fillet to help marinade penetrate.
2. In a bowl combine lemon juice, ginger-garlic paste, turmeric, chili powder, black pepper, and salt. Rub this marinade over both sides of the fillets and into the slashes. Marinate for 20–30 minutes in the refrigerator.
3. Meanwhile, mix semolina and rice flour in a shallow plate. Add the curry leaves (torn) and green chili (if using) and mix.
4. Lightly brush or drizzle each marinated fillet with 1/2 tbsp (7 ml) oil, then press both sides into the semolina-rice flour mixture to coat evenly.
5. Heat 1/2 cup (120 ml) vegetable oil in a wide skillet over medium heat until hot but not smoking. Test with a pinch of semolina — it should sizzle.
6. Gently place fillets skin-side down and shallow-fry for 3–4 minutes until the coating is golden and crisp. Turn carefully and fry the other side 2–3 minutes until cooked through and crisp. Fry in batches if needed, not overcrowding the pan.
7. Transfer to a paper towel-lined plate to drain. Sprinkle chopped cilantro and an extra squeeze of lemon over the fish before serving.