Boothai Tawa Fry

Instructions

1. 1

   Prepare and Marinate the Fish (30 minutes marination)

   • Ensure the sardines are thoroughly cleaned. Using a sharp knife, make 2-3 shallow diagonal slits on both sides of each fish. This allows the marinade to penetrate deeply.
   • In a mixing bowl, combine the Kashmiri red chilli powder, regular red chilli powder, turmeric powder, coriander powder, cumin powder, ginger garlic paste, tamarind paste, and salt.
   • Add water, 1 tablespoon at a time, to form a thick, smooth paste that can be easily spread.
   • Generously rub this masala paste all over each fish, making sure to fill the slits. Coat them evenly.
   • Cover the bowl and let the fish marinate for at least 30 minutes at room temperature, or for up to 1 hour in the refrigerator for a more intense flavor.
2. 2

   Coat the Fish (5 minutes)

   • On a wide, flat plate or tray, mix the rava (semolina) and rice flour until well combined.
   • Take one marinated fish at a time and gently press it into the rava-rice flour mixture, ensuring it is completely coated on both sides.
   • Lightly shake off any excess coating and set the fish aside on a clean plate. Repeat for all the fish.
3. 3

   Shallow Fry the Fish (10-12 minutes)

   • Heat the coconut oil in a wide, flat pan (a tawa is traditional) over medium heat. The oil should be hot enough that a pinch of the coating sizzles immediately, but it should not be smoking.
   • Carefully place the coated fish on the tawa in a single layer. Avoid overcrowding the pan; fry in two batches if necessary to ensure they cook evenly and become crispy.
   • Fry for 4-6 minutes on the first side, or until it turns golden brown and crisp. Do not move the fish around too much.
   • Gently flip each fish using a spatula and fry the other side for another 4-6 minutes until it is fully cooked, golden, and equally crisp.
   • Once cooked, transfer the fish to a plate lined with paper towels to drain any excess oil.
4. 4

   Serve Immediately (1 minute)

   • Arrange the hot Boothai Tawa Fry on a serving platter. Garnish with fresh onion rings and serve with lemon wedges on the side for squeezing over the fish.