Crispy Green Masala Fish Fry (Rawas)
Crispy green masala fish fry made with rawas, fresh coriander, mint, and a light rawa coating. A simple, flavourful home-style recipe.
Ingredients
Fish Marinade
- 4 slices rawas fish (or any fish of your choice)
- ½ tsp Salt – to taste
- Lemon juice – as required
- ½ tsp Black pepper powder
Green Masala Paste
- Coriander leaves – 1 small bunch
- Mint leaves – 1 small bunch
- 3 to 4 Green chillies
- 4 to 5 Garlic
- ½ inch Ginger piece
- ¼ tsp Turmeric powder
- ½ tsp Cumin seeds
- 1 tbsp Rice flour
- Water – as required to grind
- For Coating & Frying:
For Coating & Frying
- Rawa / Sooji – as required
- Oil – for shallow frying
Instructions
Step 1: Prep the Fish
- Clean and pat dry the fish slices. Then, marinate them with salt, lemon juice, and black pepper. Set this aside while you prepare the green masala.
Step 2: Make the Green Masala
- Add coriander leaves, mint leaves, green chillies, garlic, ginger, turmeric powder, cumin seeds, and rice flour to a mixer jar. Add a fews tbsps of water and grind everything into a smooth paste.
Step 3: Marinate with Green Masala
- Next, apply this freshly ground green masala generously to each fish slice, making sure the fish is evenly coated. Allow it to marinate for 10 to 15 minutes.
Step 4: Coat with Rawa (sooji)
- Gently dab each piece of fish in rawa (sooji). This step also helps achieve that lovely crisp texture without overpowering the delicate fish.
Step 5: Shallow Fry the Fish
- Heat oil in a shallow pan over medium heat. Carefully place the fish slices in the pan and fry them slowly until they turn golden and crisp on both sides. Gently flip the fish to avoid breaking it and cook it evenly.
Notes
- Adjust the number of green chillies according to your spice preference.
- Use any fish of your choice, like pomfret, Seer fish, Mackerels, etc.
- Fry fish on low to medium heat. Frying time will depend on the heat.
- Adjust salt to taste.