Mangalore rava fry (King fish) Low oil usage

Mangalore is the town of sentiments for me. It reminds me of my hostel life, my dear friends and the vegetarian food we used to cry upon . Every weekend, we friends used to find out an eating joint to satisfy our carnivorous cravings. πŸ™‚ Mangalore rava fry was one of the delicacies we used to look forward to.
Serves – 6
Preparation time – 10 minutes
Marination time – 30 minutes
Any fleshy fish – 6 pieces
Fine rice flour – 5 to 6 tbsp
Red chilli pdr – 1 1/2 tsp
turmeric pdr – 1 tsp
lemon juice – of one small lime
salt – to taste
Rave / sooji – 1 cup
oil – for shallow frying
Ginger garlic paste- 1 tbsp
1. Mix rice flour, red chilli pdr, and some salt using a little water to form a thick paste.
2. Marinate the fish pieces in turmeric pdr, salt, ginger garlic paste,lime juice and 1 tsp oil for 10 minutes.
3. Apply the thick rice flour paste which you had already prepared on each fish piece with ur fingers. Make sure that the pieces are coated nicely with the paste.
5. In a flat plate, mix some rava with salt and red chilli pdr. Now, take each fish piece and place it on the rava and coat nicely on both sides by turning the sides of the fish.
6. Now leave the coated fish pieces in the refrigerator for 30 minutes. (Very Important step)
7. After 30 minutes, shallow fry the fish pieces on a tawa using 2 to 3 tbsp oil. Add oil if you feel the need of it in between the cooking process also.Turn the sides of the fish and fry on each side on medium and occassionaly low heat to get a crunchy feel.Serve hot as a starter or as a side dish for roti, rice or anything you like.

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