Bangda Rava Fry

Instructions

1. 1

   Prepare and Marinate the Fish

   • Rinse the cleaned mackerel and pat them completely dry with paper towels. Ensure they have 2-3 diagonal slits on both sides.
   • In a bowl, combine the ginger-garlic paste, red chili powder, turmeric powder, kokum agal, and salt to form a thick, smooth paste.
   • Generously rub this marinade all over each fish, making sure to apply it inside the slits and the cavity.
   • Let the fish marinate for at least 15 minutes at room temperature.
2. 2

   Prepare the Coating

   • On a wide plate or tray, mix the rava (semolina) and rice flour until well combined. Spread it out evenly.
3. 3

   Coat the Fish

   • Take one marinated fish at a time and place it on the rava-rice flour mixture.
   • Press gently but firmly to coat the fish evenly on all sides. Shake off any excess coating.
4. 4

   Shallow-Fry the Fish

   • Heat oil in a large, flat-bottomed pan or tawa over medium-high heat. The oil should be hot enough that a pinch of the rava mixture sizzles immediately.
   • Carefully place 2-3 coated fish in the pan, ensuring not to overcrowd it.
   • Fry for 4-5 minutes on the first side, until the crust is deep golden brown and crisp.
   • Gently flip the fish using a spatula and fry for another 4-5 minutes on the other side until cooked through and equally crispy.
   • Once cooked, remove the fish from the pan and place it on a wire rack to drain any excess oil. This helps maintain crispiness.
5. 5

   Serve Hot

   • Garnish the hot Bangda Rava Fry with freshly chopped coriander leaves.
   • Serve immediately with lemon wedges on the side and a simple salad or solkadhi.