Entree: India – Karnataka Coast – ಕಾಳನೆ ರವಾ ಫ್ರೈ ➤ Kāne Rava Fry (Coastal Karnataka-style semolina-crusted fried prawns)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 6 min

Additional 20 min

Total 50 min

Ingredients

- 1 lb (454 g) prawns, peeled and deveined, tails optional (approx. 16–20 medium prawns)
- 1 large egg, beaten — about 50 g
- 1/2 cup (80 g) fine semolina (rava)
- 2 tbsp (16 g) rice flour
- 2 tbsp (30 ml) grated fresh coconut (optional)
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) Kashmiri or mild red chili powder (adjust for heat)
- 1 tsp (5 g) coriander powder
- 1/2 tsp (2.5 g) black pepper, freshly ground
- 1/2 tsp (2.5 g) garam masala (optional)
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) rice flour + 2 tbsp (30 ml) cornstarch for dusting (optional for extra crisp)
- 10–12 fresh curry leaves
- 3 tbsp (45 ml) coconut oil or neutral oil for shallow frying (more as needed)
- Lemon wedges and chopped cilantro, for serving

Instructions

1. Rinse prawns and pat dry. Place in a bowl and add lemon juice, turmeric, chili powder, coriander powder, black pepper, garam masala (if using), and salt. Mix well and marinate 15–20 minutes in the refrigerator.
2. In a shallow dish combine the semolina, 2 tbsp (16 g) rice flour, grated coconut (if using), and 1 large beaten egg; mix to form a coarse coating. If you want an extra-crisp shell, set aside the additional 2 tbsp (30 ml) rice flour + 2 tbsp (30 ml) cornstarch in another dish for a pre-dust.
3. If using the extra dusting, lightly toss each marinated prawn in the rice flour–cornstarch mix, then dip briefly into the beaten egg (if extra used) and press into the semolina mixture so each prawn is evenly coated. Otherwise dip directly from marinade into the semolina mixture to coat.
4. Heat coconut oil in a wide skillet over medium-high heat. When shimmering, add the curry leaves and fry for 5–10 seconds to crisp and flavor the oil.
5. Add the coated prawns in a single layer, taking care not to overcrowd the pan. Fry 2–3 minutes per side until golden brown and crisp and the prawns are cooked through. Work in batches and add more oil if needed.
6. Drain fried prawns on paper towels, sprinkle with a little extra salt and a squeeze of lemon.
7. Serve hot garnished with chopped cilantro and extra lemon wedges alongside steamed rice or as part of a coastal Karnataka meal.