Rava fish fry (Basa)

This yummy, crispy and delicious fish fry, which I make occasionally is one of the favourites in my family. Though I never made it before my marriage, now I make it at least once in a month.

I was not a seafood lover before my marriage but my husband who is a seafood lover now and then introduced me to varieties of sea food dishes in different restaurants and gradually I started developing the taste and loving it.

Now I cook variety seafood dishes once in 15 days and enjoy both, cooking it and eating it.

In this recipe the fish is marinated with tamarind juice and spices, coated with semolina and shallow fried. I have skipped coriander powder in this recipe but if you wish to you can add. You can also use surmai, pomfret or salmen for this recipe.

You can either serve this dish as starter or side dish or with your meals.

If you are serving as starter serve it with green chutney, it goes well.

Preparation time - 45 minutes

Serves - 3

Ingredients -

1. Basa fish fillet - 500 gms
2. Semolina - 1 & 1/2 cup
3. Ginger garlic paste - 1 Tb spoon
4. Mustard powder - 3/4 Tb spoon
5. Red chilly powder - 2 Tb spoon (Or a s per your requirement)
6. Turmeric powered - 1 tea spoon
7. Tamarind - 3 Tb spoon
8. Oil -  1/2 cup

Procedure -

1. Wash and remove seeds from tamarind. In a utensil add tamarind and 1 cup water and bring it to boil.

2. Boil it on medium flame for 7 to 10 minutes.

3. Meanwhile clean basa fish fillet under running water and pat dry with a clean dry cotton cloth. Do not press hardly while washing the fish. Wash it delicately. Keep aside

4. Once the tamarind water starts thickening a little, turn off the flame and let it cool down.

5. Once it cools down, squeeze the tamarind in the same water and utensil. Strain and keep aside.

6. In the tamarind water add turmeric, red chilly powder, ginger garlic paste, mustard powder and salt. Mix well.

7. Pour the mixture in a plate or tray. Cut the fish fillet into two if you feel they a too big just the way I did in below pic.

8. Now marinade each fish fillet with the mixture from both sides.

9. Once the marination is done, arrange them in a plate.

 10. Pierce each marinated fish fillet with fork for 3 to 4 times. This is done so that the coating is absorbed inside the fillet.

11. Refrigerate for 20 to 30 minutes.

12. In a frying pan, add oil. Coat the fish fillet with semolina from both sides. Press the fillet softly while coating, so that the semolina stays intact.

13. Once the oil turns hot, add the coated fillet and shallow fry for 6 to 7 minutes from one side, on low to medium flame.

14. Turn the fillet and shallow fry for another 6 to 7 minutes.

15. Serve hot with green chutney or as a side dish or with meals.