Anjal Rava Fry

Instructions

1. 1

   Prepare the Marinade

   • In a small bowl, combine the red chilli powder, turmeric powder, ginger-garlic paste, lemon juice, and salt.
   • Mix thoroughly to form a thick, smooth paste. If the paste is too dry, add a teaspoon of water to achieve a spreadable consistency.
2. 2

   Marinate the Fish

   • Rinse the king mackerel steaks under cold water and pat them completely dry with paper towels. This is a crucial step for a crispy finish.
   • Generously apply the prepared spice paste onto all sides of each fish steak, ensuring an even coating.
   • Let the fish marinate for at least 20-30 minutes at room temperature. For deeper flavor, you can marinate it in the refrigerator for up to 2 hours.
3. 3

   Coat the Fish

   • On a wide plate or tray, mix the fine rava and rice flour together.
   • Take one marinated fish steak at a time and place it in the rava mixture.
   • Press down gently but firmly to coat both sides and the edges completely. Shake off any excess coating.
4. 4

   Shallow Fry the Steaks

   • Heat the coconut oil in a wide, heavy-bottomed pan or tawa over medium-high heat. The oil should be hot enough to sizzle when a pinch of rava is added, but not smoking.
   • Carefully place the coated fish steaks in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Fry for 4-6 minutes on the first side, or until the bottom is golden brown and crisp.
   • Gently flip the steaks using a spatula and fry for another 4-6 minutes on the other side until cooked through and crispy. The fish should be opaque and flake easily.
5. 5

   Serve

   • Once cooked, transfer the fried fish to a wire rack to drain excess oil and maintain crispiness.
   • Serve immediately while hot, garnished with onion rings and lemon wedges on the side.