Anjal Rava Fry
Firm slices of seer fish are rubbed with a spicy coastal masala, coated in rava, and shallow-fried until the crust turns crisp and golden. It makes a classic South Indian fish side that pairs beautifully with rice and curry.
For 4 servings
- prep · ~5 min
Prepare the fish slices.
Rinse the seer fish lightly and pat it completely dry. Make 2 to 3 shallow slits on each slice so the masala coats the fish well.
- mix · ~2 min
Make the spice paste.
In a bowl, mix lemon juice, ginger-garlic paste, red chili powder, turmeric powder, black pepper, coriander powder, and salt into a thick paste.
- rest · ~15 min
Marinate the fish.
Rub the spice paste all over the fish slices, pressing some into the slits. Set aside for 15 minutes so the flavors soak in.
TIPA short rest is enough here. Longer marination with lemon can start firming up the fish too much. - prep · ~3 min
Coat the fish with rava.
Spread the rava on a plate and coat each marinated fish slice evenly on both sides. Press gently so the coating sticks well.
- fry · ~8 min
Shallow-fry the fish.
1.Heat oil in a wide pan over medium heat.2.Place the coated fish slices in the pan without crowding.3.Cook the first side until crisp and golden, about 3 to 4 minutes.4.Turn carefully and fry the other side for 3 to 4 minutes until cooked through.TIPKeep the heat at medium so the rava turns crisp without burning before the fish cooks. - serve · ~1 min
Serve the Anjal Rava Fry hot.
Lift the fish from the pan and serve right away while the crust is crisp.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the seer fish very dry before marinating, or the rava coating will turn patchy and slip off in the pan.
- 2Press masala into the slits so the thick steaks get seasoned beyond just the surface.
- 3After coating in rava, let the slices rest 5 minutes so the semolina hydrates slightly and fries up evenly crisp.
- 4Use a wide pan and leave space between slices; crowding traps steam and softens the crust.
- 5Flip only after the underside is deeply golden, since moving the fish too early can break the rava crust.
- 6Drain briefly on a rack instead of paper if possible to keep the bottom side crisp.
- 7This is best eaten immediately, but leftover fry can be reheated in a tawa or air fryer to revive the crust.
Adapt it for your goals.
Low-oil
Pan-roast with less oil on a well-seasoned tawa or use an air fryer after lightly brushing the coated fish with oil.
extra spicyExtra-spicy
Add more red chili powder and a heavier pinch of black pepper for a hotter, more assertive fry that suits rice meals.
malabar styleMalabar-style
Mix a little fennel powder or curry leaf paste into the marinade for a Kerala-style aromatic twist.
gluten freeGluten-free
The dish is naturally gluten-free when made with plain rava and uncontaminated spices, ideal for those avoiding wheat.
Why this is on our healthy list.
Rich in Fish Protein
Seer fish provides satisfying protein that makes this side dish filling and useful for balanced meals.
Lower-Oil Than Deep Frying
Because the fish is shallow-fried, it uses less oil than a fully deep-fried fish preparation.
Spice-Based Flavor
Chili, ginger-garlic, turmeric, pepper, and coriander bring strong flavor without needing heavy batters or rich sauces.
Frequently asked questions
It is better not to marinate too long because the lemon juice can start firming the fish and change its texture.
